Drain chopped spinach well, pressing between paper towels to remove excess moisture.
Sauté 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 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.
Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
*Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.
An amazing comfort food---rich, but loaded with healthy vegetables. Definitely one of the most enjoyable meals that I have cooked. If you found it unappealing, but love the ingredients, check your technique. Preparation matters here (i.e., removing water from the spinach, sautéing the vegetables).
Excellent Dish! This is one of those dishes you make when you have a lot of summer squash from the garden. It also made enough to freeze for another meal. I'll make sure this goes into my "Food We Like" file. My husband LOVED it. I used my homemade salsa in place of the picante sauce, no fat sour cream, reduced fat cheddar cheese, and reduced fat cream of celery soup. I don't think it altered the taste. I think next time I'll add a jalapeno pepper as one reviewer suggested.
This was so tasty. I usually steer clear of any recipe that calls for a can of any kind of "cream of" soups, but this just sounded so yummy that I overlooked the soup...actually, it added much to this recipe. It was delicious....will make it again...