Paula's Chicken Veggie Casserole Recipe

Did any of you have any of this on Tuesday?  It was so very good and I'm not a big vegetable eater, but this was D-licious!

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE

 

 

1 10-oz pkg frozen chopped spinach, thawed

 

3 medium-sized yellow squash, thinly sliced

1 large red bell pepper, cut into ½” pieces

1 medium yellow onion, thinly sliced

2 tbsp olive oil

 

3 cups shredded cooked chicken (2 12.5 oz cans)

12 6” corn tortillas, cut into 1” pieces

1 10-3/4 oz can cream of celery soup, undiluted

1 8-oz container sour cream

1 8-oz jar picante sauce

1 4.5-oz can chopped green chilies, undrained

1 1.4-oz envelope fajita seasoning

2 cups shredded sharp cheddar cheese, divided

 

Drain the chopped spinach well, pressing between paper towels to remove excess moisture.

 

Saute squash, bell pepper and onion in the olive oil in a large skillet over medium-high heat for 6 minutes or until tender.  Remove from heat. 

 

Mix spinach, chicken, tortillas, soup, sour cream, picante sauce, chilies, fajita seasoning and 1-1/2 cups of the cheese in a very large mixing bowl.  Mix in the squash mixture.  Spoon into a lightly greased 13x9-inch baking dish.

 

Bake at 350 for 30 minutes.  Sprinkle evenly with remaining ½ cup cheese and bake 5 more minutes.

 

Paula Reno

July 2009