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.

"Infinity Good Dinner"

Yup, that is how Benjamin described tonight's dinner. Not only did he pay me this great compliment, but he also had 2 helpings of everything! I was very pleased.

I was especially pleased because while I was cooking tonight, I was thinking about how I could "out cook" Martha Stewart and how I could make my dinner prettier than hers even though I don't have (and never will have) capers and I don't do decorative fruit castles! I told myself this was okay because this is what all the normal people do! Sooooo, it was nice to know that I won! In your face, Martha!!!!

**deep breath**

These were the dishes from my imaginary competition:


Curried Chicken and Vegetables
Zucchini, Squash, Onion, Pepper Medley
Chapati Bread

Just so you know, this sort of weird stuff helps me get through the everyday drudgery of making dinner.

Off to polish my crown......

There's just something nice about

having dinner in the crockpot already. The evening times are always so hectic, and making dinner is usually stressful. I have a friend who actually cooks her dinner in the morning in order to avoid the evening "rush hour." I think that I may try to do that too.

Anyway, I am making a Crockpot Rotisserie Chicken. It is so easy that I don't know why I don't make more of them. Here's how you do it:
--Make 4 balls out of foil and put them in the bottom of your crockpot. This keeps your chicken from mingling with the fat.
--Sprinkle your chicken with the seasoning of your choice. I have used Lawry's seasoning salt, Tony's cajun seasoning, and today I tucked a few sprigs of rosemary under the skin and coated the chicken with an Herb/Garlic seasoning.
--Place your chicken, breast side down, onto the foil balls.
--Turn crockpot on High and cook for 5 hours. It must be on high!

Oh, I have read that some people wrap baking potatoes in their foil and then have baked potatoes right along with dinner. I haven't tried it yet, but I plan to.

Well, this turned out to be a recipe post. 8-)

Happy cooking!