Flavorful Chicken and Squash Casserole Recipe


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This casserole has a Mexican flavor to it!

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  • 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

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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.

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