Login
Create Account
Hearty Tex-Mex Squash Chicken Casserole
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Spinach, squash, peppers, and chicken with corn tortillas, salsa and green chilies; prizewinner in Southern Living 1999 Holiday Recipe Contest.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: Mexican
-
Prep Time: 35 min(s)
-
Cook Time: 40 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Make a low-fat version by using low-fat soup, sour cream and cheese in this recipe.
-
Posted By: mssavy
-
Posted On: Dec 28, 2015
Number of Servings:
Ingredients:
- 1 cans - 4.5 oz. chopped green chilies undrained
- 1 envelopes - 1.4 oz. fajita seasoning
- 2 cups - shredded sharp cheddar cheese divided
- 1 packages - 10 oz. frozen spinach thawed
- 3 - medium-size yellow squash thinly sliced
- 1 - large red or green bell pepper cut into 1/2-inch pieces
- 1 - small yellow onion thinly sliced
- 2 tablespoons - peanut oil
- 3 cups - shredded cooked chicken or turkey
- 12 - corn tortillas (6-inch) cut into 1-inch pieces
- 1 cans - 10.75 oz. cream of celery soup undiluted
- 1 containers - 8 oz. sour cream
- 1 jars - 8 oz. picante sauce
Directions:
1. Drain spinach well, pressing between paper towels; set aside.
2. Sauté squash, bell pepper and onion in hot oil in a large skillet over medium-high heat for 6 minutes or until tender. Remove from heat.
3. Stir in spinach, chicken, tortilla pieces, celery soup, sour cream, picante sauce, green chilies, fajita seasoning, and 1-1/2 cups of shredded cheese. Spoon into a lightly greased 13-x-9-inch baking dish.
4. Bake at 350° F for 30 minutes. Sprinkle with remaining 1/2 cup cheese and bake 5 more minutes.
Comments