Tex-Mex Squash and Chicken Casserole

• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 3 medium 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 cooked shredded chicken or 3 cups turkey
• 12 6-inch corn tortillas, cut into 1 inch pieces
• 1 can cream of celery soup, undiluted
• 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) packet fajita seasoning mix
• 2 cups shredded sharp cheddar cheese, divided.

1. Press the spinach between paper towels to get out all the moisture; set aside.
2. In a big skillet, cook and stir the squash, bell peppers, and onion in hot oil for about 6 minutes or until tender; remove skillet from heat.
3. Add in spinach, chicken, and the next 6 ingredients; stir to combine.
4. Add in 1 1/2 cup cheese; stir to combine.
5. Transfer mixture into a lightly greased 13x9 inch baking dish.
6. Bake at 350 degrees for 30 minutes.
7. Sprinkle with the rest of the cheese and bake for 5 more minutes.

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

Taken from www.food.com/recipe/tex-mex-squash-and-chicken-casserole-79488 (may not work)