Posted by: Kat in Texas on Fri, Jul 14, 00 at 0:04

HEARTY TEX-MEX SQUASH CHICKEN CASSEROLE
1(10-oz.) package frozen chopped spinach, thawed
3 medium size yellow squash, thinly sliced (I used more)
1 large red bell pepper, cut into ½ inch pieces
1 yellow onion, thinly sliced
2 Tblsp. oil
3 cups shredded cooked chicken or turkey( I have made it with no chicken)
12 (6-inch) corn tortillas, cut into 1 inch pieces
1 can cream of celery soup
1 (8-oz.) container of 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 chopped spinach well, pressing between paper towels to remove excess moisture. Saute 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 ½ cups cheese. Spoon into a lightly greased 13x9 baking dish. Bake at 350° for 30 minutes. Sprinkle evenly with remaining ½ cup cheese, and bake 5 more minutes. Yield: 6 to 8 servings.