Hearty Tex-Mex Squash-Chicken Casserole - cooking recipe

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

Preparation

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.