Wednesday, July 20, 2011

Hearty Tex-Mex Squash-Chicken Casserole

Hearty Tex-Mex Squash-Chicken Casserole Recipe

  • YIELD: 6 to 8 servings
  • COURSE: CasserolesMain Dishes
  • (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*
  • Drain chopped spinach well, pressing between paper towels to remove excess moisture.
  • 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.
  • Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
  • *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

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