Tex-Mex Squash Chicken Casserole - cooking recipe

Ingredients

1 (10 oz.) frozen chopped spinach
1 lg. red or green bell pepper
2 tsp. peanut oil
12 (6 in.) corn tortillas cut to 1 in.
1 (4 1/2 oz.) can chopped green chiles
2 c. shredded sharp cheddar cheese, divided
3 med. yellow squash, sliced
1 small yellow onion, sliced
3 c. shredded cooked chicken or turkey
1 (10 oz.) can of cream of celery soup
1 (8 oz.) jar picante sauce
1 (1/4 oz.) envelope dry fajita seasoning

Preparation

Drain spinach, pressing between paper towels.
Saute squash, bell pepper, onion in hot oil in a large skillet over med. high heat for 6 minutes.
Remove from heat.
Stir in spinach, chicken, next 6 items and 1 1/2 c. cheese.
Spoon into lightly greased 13 X 9 baking dish.
Bake at 350\u00b0 for 30 minutes.
Sprinkle remaining 1/2 cheese on top and bake 5 more minutes.