Hearty Tex Mex Squash Chicken Casserole Recipes

HEARTY TEX-MEX SQUASH-CHICKEN CASSEROLE

Hearty Tex-Mex Squash-Chicken Casserole image

This is one of the best casseroles I have ever made! I got it out of a Southern Living magazine and even the pickiest eaters love it.

Provided by Celeste

Categories One Dish Meal

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
3 medium yellow squash, thinly sliced
1 large red bell peppers or 1 large green bell pepper, cut into small pieces
1 small yellow onion, chopped
2 tablespoons oil
3 cups chopped cooked chicken
12 corn tortillas, cut into small pieces (6 in. size)
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 (8 ounce) container sour cream
1 (8 ounce) jar picante sauce
1 (4 1/2 ounce) can chopped green chilies, drained
2 cups shredded sharp cheddar cheese, divided

Steps:

Drain spinach well, pressing between paper towels; set aside.
Saute squash, bell pepper, and onion in hot oil in a large skillet over medium-heat 6 minutes or until tender. Remove from heat.
Stir in spinach, chicken, and next 5 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13x9 inches baking dish.
Bake at 350 for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

Nutrition Facts : Calories 512.1, Fat 29.5, SaturatedFat 13.7, Cholesterol 98.7, Sodium 865.5, Carbohydrate 34.3, Fiber 6.5, Sugar 6.4, Protein 30.9

HEARTY TEX MEX SQUASH CHICKEN CASSEROLE

Hearty Tex Mex Squash Chicken Casserole image

YUMMY- lots of good veggies in it. Lots of ingredients but well worth the effort. It is now a regular on our "rotation". From Southern Living Favorites.

Provided by naptime4julie

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 -10 ounce frozen chopped spinach, thawed
3 medium squash (or mix) or 3 medium zucchini, sliced and quartered (or mix)
1 large green bell pepper, finely chopped
1 medium onion, finely chopped
2 tablespoons vegetable oil
3 cups shredded cooked chicken (grocery rotis. works well)
12 corn tortillas, cut into 1-inch pieces
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) container sour cream
1 (8 ounce) jar picante sauce
1 (4 1/2 ounce) can chopped green chilies, undrained
1 (1 1/2 ounce) envelope fajita seasoning mix
2 cups shredded sharp cheddar cheese, divided

Steps:

Drain spinach well- set aside.
Saute squash, onion, bell pepper in hot oil until tender.
Stir together spinach, chicken, tortillas, cream of celery, sour cream, picante sauce, green chillis, fajita seasoning, cooked veggies and 1-1/2 cup cheddar cheese.
Spoon into a lightly greased 13x9 baking dish.
Bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes.

Nutrition Facts : Calories 585.4, Fat 34, SaturatedFat 15.9, Cholesterol 115.2, Sodium 970.8, Carbohydrate 38.4, Fiber 6.3, Sugar 7.4, Protein 34.4

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