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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tex-Mex Squash Chicken Casserole Recipe

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This recipe for Tex-Mex Squash Chicken Casserole is from It's Always Thanksgiving Dinner, 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-ounce) package frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
1 large red or green bell pepper (optional)
1 small yellow onion, thinly sliced
2 tablespoons oil
3 or 4 chicken breast (boiled and cut into small pieces)
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 ¾-ounce) can cream of celery soup
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:
Directions:
Drain spinach well, pressing between paper towels; set aside.

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 ½ cups cheese. Spoon into lightly greased 13 X 9 inch baking dish.

Bake at 350’ for 30 minutes. Sprinkle with remaining ½ cup cheese, and bake 5 more minutes.

 

 

 

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