Hearty Tex Mex Squash Chicken Casserole

• 1 -10 ounce frozen chopped spinach, thawed
• 3 medium squash (or mix) or 3 medium zucchini, sliced and quartered (or mix)
• 1 large green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil
• 3 cups shredded cooked chicken (grocery rotis. works well)
• 12 corn tortillas, cut into 1-inch pieces
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (8 ounce) container sour cream
• 1 (8 ounce) jar picante sauce
• 1 (4 1/2 ounce) canchopped green chilies, undrained
• 1 (1 1/2 ounce) envelope fajita seasoning mix
• 2 cups shredded sharp cheddar cheese, divided

1. Drain spinach well- set aside.
2. Saute squash, onion, bell pepper in hot oil until tender.
3. Stir together spinach, chicken, tortillas, cream of celery, sour cream, picante sauce, green chillis, fajita seasoning, cooked veggies and 1-1/2 cup cheddar cheese.
4. Spoon into a lightly greased 13x9 baking dish.
5. Bake at 350 for 30 minutes.
6. Sprinkle with remaining cheese and bake 5 more minutes.

zucchini, green bell pepper, onion, vegetable oil, chicken, corn tortillas, cream of celery soup, sour cream, picante sauce, green chilies, fajita seasoning mix, cheddar cheese

Taken from www.food.com/recipe/hearty-tex-mex-squash-chicken-casserole-182332 (may not work)