Photo: Charles Walton; Styling: Cindy Manning Barr
Prep Time:
45 Mins
Cook Time:
35 Mins
6 to 8 servings

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.

How to Make It

Step 1

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

Step 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.

Step 3

Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.

Step 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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