Chicken and Squash Casserole
Ingredients
- one 10-oz. package frozen spinach, thawed
- 3 yellow squash, thinly sliced
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 yellow onion, thinly sliced
- 2 Tbs. peanut oil
- 3 C. shredded cooked chicken
- 12 small corn tortillas, cut into pieces
- one 10 3/4-oz. can cream of celery soup, undiluted
- one 8-oz. container sour cream
- one 8-oz. jar picante sauce
- one 4.5-oz. can chopped green chiles (do not drain)
- one packet of fajita seasoning
- 2 C. shredded Cheddar cheese
Directions
Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9x13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.
