Tuesday, June 19, 2012

Hearty Tex-Mex Squash-Chicken Casserole

Hearty Tex-Mex Squash-Chicken Casserole

Hearty Tex-Mex Squash-Chicken Casserole

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.
Yield: 6 to 8 servings


  • (10-ounce) package frozen chopped spinach, thawed
  • medium-size yellow squash, thinly sliced 
  • large red bell pepper, cut into 1/2-inch pieces 
  • yellow onion, thinly sliced
  • 2 tablespoons peanut oil
  • 3 cups shredded cooked chicken or turkey
  • 12 (6-inch) corn tortillas, cut into 1-inch pieces
  • (10 3/4-ounce) can cream of celery soup, undiluted*
  • (8-ounce) container sour cream* 
  • (8-ounce) jar picante sauce 
  • (4.5-ounce) can chopped green chiles, undrained
  • (1.4-ounce) envelope fajita seasoning
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided* 


  1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
  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.
  3. Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
  4. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More