Hearty Tex-Mex Chicken and Squash Casserole

Does the name of this dish really need to be so long?! Anyway....

A friend asked me to send her this recipe, so I thought, "Hey, since I'm going to have to type it up anyway, I might as well blog it!" So, here ya' go! It has a lot of ingredients, but don't be scared of that! It's easy to make!

10 oz. frozen spinach, thaw and drain
3 yellow squash, slice thin
1 red bell pepper, chopped
1 yellow onion, chopped
2 T. olive oil
3 c. cooked chicken, shred or chop
12 6" corn tortillas, cut into 1" pieces
1 can cream of celery soup
8 oz. sour cream
8 oz. picante sauce
1 small can green chiles
1 packet (1.4 oz) fajita seasoning
2 c. cheddar cheese

Saute' squash, bell pepper, and onion in oil until tender. Stir in all remaining ingredients expect for 1/2 c. of the cheese. Spoon into a lightly greased 9x13 casserole pan. Bake at 350 for 30 minutes. Sprinkle with leftover cheese (more if desired....we desire!!) Bake 5 more minutes.

This stuff is so good it'll make you slap your Momma**!

**The Bulgrien Family blog does not recommend really slapping one's Momma. That will get you killed, and we're against killing.