Recipe for Hearty Tex-Mex Squash-Chicken Casserole

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Yield:

6 - 8 servings

Ingredients:

Amount	Ingredient
1 x	(10 oz.)pkg. frozen chopped spinach,thawed
3 med	sized wellow squash,thinly sliced
1 lrg	red or green bell pepper cut in half inch pieces
1 sm	yellow onion,thinly sliced
2 tsp	oil
3 cup	shredded ( or cut up in small pieces ) chicken or turkey
12 x	(6 inch) corn tortillas, cut into 1 inch pieces
1 x	( 10.75 oz )can low or no fat cream of celery soup,undiluted
1 x	( 8 oz.) container low or no fat sour cream
1 x	( 8 oz.) jar picante sauce or salsa
1 x	( 4.5 oz.) canned green chilies,undrained
1 env	fajita seasoning ( McCormick , Lawry,)

Instructions:

Instructions: Drain spinach well , set aside
Saute squash, bell pepper, and onion in hot oil in a LARGE skillet over med/high heat about 6 minutes. Remove from heat

Stir in chicken, spinach, remaining ingredients and 1.5 cups cheese Spoon into lightly greased 13x9 inch baking dish Bake @ 350 degrees for 30 minutes. Sprinkle w/ remaining half cup cheese and bake 5 more minutes.

Makes 6 - 8 servings

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