Tex-Mex Squash and Chicken Casserole |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Love this casserole. Good for potlucks and family dinners. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
3 medium 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 cooked shredded chicken or 3 cups turkey |
12 6-inch corn tortillas, cut into 1 inch pieces |
1 can cream of celery soup, undiluted |
1 (8 ounce) container sour cream |
1 (8 ounce) jar picante sauce |
1 (4 1/2 ounce) can chopped green chilies, undrained |
1 (1 1/2 ounce) packet fajita seasoning mix |
2 cups shredded sharp cheddar cheese, divided. |
Directions:
1. Press the spinach between paper towels to get out all the moisture; set aside.
2. In a big skillet, cook and stir the squash, bell peppers, and onion in hot oil for about 6 minutes or until tender; remove skillet from heat.
3. Add in spinach, chicken, and the next 6 ingredients; stir to combine.
4. Add in 1 1/2 cup cheese; stir to combine.
5. Transfer mixture into a lightly greased 13x9 inch baking dish.
6. Bake at 350 degrees for 30 minutes.
7. Sprinkle with the rest of the cheese and bake for 5 more minutes.
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