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.
Hearty Tex-Mex Squash-Chicken Casserole
Photo: Charles Walton; Styling: Cindy Manning Barr
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- 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*
- 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.
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