Hearty Tex-Mex Squash-Chicken Casserole

• 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*

1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
2. Saute 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.
3. Bake at 350u0b0 for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
4. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

yellow squash, red bell pepper, yellow onion, peanut oil, chicken, corn tortillas, cream of celery soup, sour cream, picante sauce, green chiles, fajita seasoning, cheddar cheese

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