Hearty Tex-Mex Squash-Chicken Casserole |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The addition of yellow squash, bell pepper and frozen chopped spinach sets this Tex-Mex chicken casserole apart from the rest and is a great way to include more veggies at your dinner table. Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed |
3 medium-size yellow squash, thinly sliced |
1 large red bell pepper, cut into 1/2-inch pieces |
1 yellow onion, thinly sliced |
2 tablespoons peanut oil |
3 cups shredded cooked chicken or turkey |
12 (6-inch) corn tortillas, cut into 1-inch pieces |
1 (10 3/4-ounce) can cream of celery soup, undiluted |
1 (8-ounce) container sour cream |
1 (8-ounce) jar picante sauce |
1 (4.5-ounce) can chopped green chiles, undrained |
1 (1.4-ounce) envelope fajita seasoning |
2 cups (8 ounces) shredded sharp cheddar cheese, divided |
Directions:
1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
2. Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.
3. Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
4. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.
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