Mexican

Tex-Mex Squash Chicken Casserole is for Dinner.

Tex-Mex Squash Chicken Casserole takes several minutes to prepare.

Tex-Mex Squash Chicken Casserole takes 35 minutes to cook.

Tex-Mex Squash Chicken Casserole makes 12 servings.

The ingredients for Tex-Mex Squash Chicken Casserole are:

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

Drain chopped spinach well, pressing between paper towels to remove excess moisture.Saut? 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.Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user ALANTON21.

The nutritional information for Tex-Mex Squash Chicken Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 307.2

• Total Fat: 15.0 g
• Cholesterol: 60.9 mg
• Sodium: 642.4 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 3.7 g
• Protein: 21.6 g

Tex-Mex Squash Chicken Casserole is Mexican cuisine.