Hearty Tex-Mex Squash-Chicken Casserole
By á-168951
Rate this recipe
4/5
(1 Votes)
Ingredients
- 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
Details
Servings 1
Adapted from keyingredient.com
Preparation
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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