Hearty Tex-Mex Squash-Chicken Casserole

Photo: Charles Walton; Styling: Cindy Manning Barr

The addition of yellow squash, bell pepper and frozen chopped spinach sets this Tex-Mex chicken casserole apart from the rest and is a great way to include more veggies at your dinner table.

Yield: 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 3 medium-size yellow squash, thinly sliced
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 1 yellow onion, thinly sliced
  • 2 tablespoons peanut oil
  • 3 cups shredded cooked chicken or turkey
  • 12 (6-inch) corn tortillas, cut into 1-inch pieces
  • 1 (10 3/4-ounce) can cream of celery soup, undiluted*
  • 1 (8-ounce) container sour cream*
  • 1 (8-ounce) jar picante sauce
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 (1.4-ounce) envelope fajita seasoning
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided*

Preparation

  1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
  2. 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.
  3. Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
  4. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.
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