Tex-Mex Squash Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 307.2
  • Total Fat: 15.0 g
  • Cholesterol: 60.9 mg
  • Sodium: 642.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 21.6 g

View full nutritional breakdown of Tex-Mex Squash Chicken Casserole calories by ingredient
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Number of Servings: 12


    1 (10-ounce) package frozen chopped spinach, thawed 3 medium-size yellow squash, thinly sliced $
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    1 large red bell pepper, cut into 1/2-inch pieces 1 yellow onion, thinly sliced $
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    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* $
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    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* $
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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.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ALANTON21.

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