Tex-mex Squash And Chicken Casserole

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 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.

Recipe

• 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.