Hearty Tex-Mex Squash Chicken Casserole Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 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
  • 1 cans - 4.5 oz. chopped green chilies, undrained
  • 1 envelopes - 1.4 oz. fajita seasoning
  • 2 cups - shredded sharp cheddar cheese, divided
  • 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.

    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
    Cook Time: 40 min

    Notes

    Make a low-fat version by using low-fat soup, sour cream and cheese in this recipe.

    Source

    Southern Living Favorites

    Posted By:

    mssavy

    Posted On:

    December 28, 2015

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