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This recipe for TEX-MEX SQUASH/CHICKEN CASSEROLE, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Harris
Added: Tuesday, October 10, 2006


1-10oz. Pkg frozen chopped spinach, thawed and drained well
3 medium-size yellow squash, thinly sliced
1 large red or green bell pepper, cut into ˝ in. pieces
1 small yellow onion, thinly sliced
2 tablespoons oil
3 cups shredded cooked chicken or turkey
12 (6”) corn tortillas, cut into 1” pieces.
1 can cream of celery soup, undiluted
1(8oz) container sour cream (non-fat or light OK)
1(8oz) jar picante sauce
1(4.5oz) can chopped green chiles, undrained
1(1.4oz) envelope fajita seasoning
2 cups shredded sharp Cheddar Chesse, divided

DRAIN: Spinach well, pressing between paper towels, set aside
SAUTE: squash, bell pepper & onion in hot oil in large
Skillet over medium heat 6 minutes or until tender. Remove from heat.
STIR in spinach, chicken, next 6 ingredients & 1 ˝ cups cheese.
Spoon into lightly greased 13 x 9” baking dish.
BAKE at 350 degrees for 30 minutes. Sprinkle with
Remaining ˝ cup cheese and bake 5 add’l. minutes.

Personal Notes:
Personal Notes:
(Southern Living 1999 Holiday Recipe Contest Winner)




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