Hearty Tex-Mex Squash-Chicken Casserole

• 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

1. Drain spinach well, pressing between paper towels; set aside.
2. Saute squash, bell pepper, and onion in hot oil in a large skillet over medium-heat 6 minutes or until tender. Remove from heat.
3. Stir in spinach, chicken, and next 5 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13x9 inches baking dish.
4. Bake at 350 for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

yellow squash, red bell peppers, yellow onion, oil, chicken, corn tortillas, cream of celery soup, sour cream, picante sauce, green chilies, cheddar cheese

Taken from www.food.com/recipe/hearty-tex-mex-squash-chicken-casserole-230995 (may not work)