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Hearty Tex-Mex Squash-Chicken Cassarole Recipe

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This recipe for Hearty Tex-Mex Squash-Chicken Cassarole, by , is from Our Family Cookbook , 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!

Contributor:  
Contributor:  
Debbie Stevens

Category:
Category:

Ingredients:  
Ingredients:  
1 bag of fresh spinach
3 medium yellow squash, thinly sliced
1 red bell pepper, cut into 1/2 inch pieces
1 onion
2 TBS olive oil
3 cups cooked chicken or turkey
126 inch corn tortillas, cut into 1 inch pieces
1 can cream of celery soup, undiluted (I use fat free) 1 8oz. sour cream (I always use light)
1 8oz. jar picante sauce
1 small can chopped green chilies, undrained
1 envelope fajita seasoning
2 cups (8oz.) shredded sharp cheddar cheese, divided

Directions:
Directions:
Saute bell pepper and onion in oil until tender. Add spinach on low and cover until it shrivels up. Remove from heat, add chicken, next 6 ingredients and 1 1/2 cup cheese. Spoon into a lightly greased 9x13 baking dish. Bake at 350 for 30 minutes!

Personal Notes:
Personal Notes:
Time saver: Buy a roasted chicken!

 

 

 

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