Hearty Tex-mex Squash-chicken Casserole

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 7
• 1 (10 ounce) package frozen chopped spinach, thawed
• 3 medium yellow squash, thinly sliced
• 1 large red bell peppers or 1 large green bell pepper, cut into small pieces
• 1 small yellow onion, chopped
• 2 tablespoons oil
• 3 cups chopped cooked chicken
• 12 corn tortillas, cut into small pieces (6 in. size)
• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 1 (8 ounce) container sour cream
• 1 (8 ounce) jar picante sauce
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 2 cups shredded sharp cheddar cheese, divided

Recipe

• 1 drain spinach well, pressing between paper towels; set aside.
• 2 saute squash, bell pepper, and onion in hot oil in a large skillet over medium-heat 6 minutes or until tender. remove from heat.
• 3 stir in spinach, chicken, and next 5 ingredients, and 1 1/2 cups cheese. spoon into a lightly greased 13x9 inches baking dish.
• 4 bake at 350 for 30 minutes. sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.