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Hearty Tex-Mex Squash-Chicken Casserole


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  • Servings: 6
  • 1-10oz pkg. frozen chopped spinach, thawed
  • 3 medium size yellow squash, thinly sliced
  • 1 lg. red or green bell pepper, cut into 1/2" pieces
  • 1 small yellow onion, thinly sliced
  • 2 Tbs peanut oil
  • 3 cups shredded cooked chicken or turkey, cut into 1" pieces
  • 1 10-3/4 oz cans cream of celery soup, undiluted
  • 1 8-oz container sour cream
  • 1 4.5-oz can green chilies, chopped and undrained
  • 1 1.4-oz envelope frajita seasoning
  • 2 cups (8 oz) shredded sharp cheddar cheese, divided


Servings 1
Adapted from


Step 1

DRAIN spinach well, pressing between paper towels, set aside.

SAUTE squash, bell pepper, and onions in hot oil in 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 d13 x 9 inch baking dish.

BAKE at 350 degrees for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

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