Recipe for Hearty Texmex Squash Chicken Casserole

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Yield:

6 to 8 servings

Ingredients:

Amount	Ingredient
1 x	(10-oz.) Package frozen chopped spinach, thawed
3 med	size yellow squash, thinly sliced
1 lrg	red bell pepper cut into 1/2 inch pieces
1 x	yellow onion, thinly sliced
2 tbl	peanut oil
3 cup	shredded cooked chicken or turkey
12 x	(6 inch) corn tortillas, cut into 1 inch pieces
1 can	cream of celery soup
1 x	(8-oz) container of sour cream
1 x	(8-oz) jar picante sauce
1 x	(4.5 oz) can chopped green chilies, un-drained
1 x	(1.4 oz) envelope fajita seasoning

Instructions:

Instructions: Drain chopped spinach well, pressing between paper towels to remove excess moisture. Saute 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 x 9 baking dish. Bake at 350 for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.

Yield 6 to 8 servings

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