Hearty Tex-Mex Squash-Chicken Casserole

Yield: 6 to 8 servings

Ingredients

• 1  (10-ounce) package frozen chopped spinach, thawed
• 3  medium-size yellow squash, thinly sliced
• 1  large red bell pepper, cut into 1/2-inch pieces
• 1  yellow onion, thinly sliced
• 2  tablespoons  peanut oil
• 3  cups  shredded cooked chicken or turkey
• 12  (6-inch) corn tortillas, cut into 1-inch pieces
• 1  (10 3/4-ounce) can cream of celery soup, undiluted*
• 1  (8-ounce) container sour cream*
• 1  (8-ounce) jar picante sauce
• 1  (4.5-ounce) can chopped green chiles, undrained
• 1  (1.4-ounce) envelope fajita seasoning
• 2  cups  (8 ounces) shredded sharp Cheddar cheese, divided*

Preparation

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

Sauté 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 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.

Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.

*Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.