Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Southern Living December 1999

Gallery

Credit: Charles Walton; Styling: Cindy Manning Barr

Recipe Summary test

prep:
45 mins
cook:
35 mins
total:
80 mins
Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain chopped spinach well, pressing between paper towels to remove excess moisture.

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  • 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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