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HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE Recipe

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This recipe for HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz.) pkg. frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
1 large red bell pepper, cut into 1/2" pieces
1 yellow onion, thinly sliced
2 T. peanut oil
3 c. shredded cooked chicken or turkey
12 (6") corn tortillas, cut into 1" pieces
1 (10 3/4 oz.) can cream of celery soup, undiluted*
1 (8 oz.) container sour cream*
1 (8 oz.) jar picante sauce
1 (1.4 oz.) envelope fajita seasoning
2 c. (8 oz.) shredded sharp Cheddar cheese, divided*
Directions:
Directions:
Drain chopped spinach well, pressing between paper towels to remove excess moisture.
Saute 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 c. cheese. Spoon into a lightly greased 13 " x 9" baking dish.
Bake at 350º for 30 minutes. Sprinkle evenly with remaining 1/2 c. cheese and bake 5 more minutes.
*Reduced-sodium, reduced-fat cream of celery soup, light sour cream and reduced-fat sharp cheddar cheese may be substituted.
Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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