Tex-Mex Chicken Casserole.

This is a huge favorite at our house. I'm actually making it tonight, which reminded me to post it here.

Hearty Tex-Mex Squash-Chicken Casserole
Southern Living, 2003

1 (10-ounce) package frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
1 large red or green bell pepper, cut into 1/2-inch pieces
1 small yellow onion, thinly sliced
2 tablespoons peanut (or olive) oil
3 cups shredded cooked chicken or turkey
12 (6-inch) soft corn tortilla wraps, 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

Drain: spinach well, set aside.
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 x 9 inch baking dish.
Bake: at 350 degrees for 30 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.

Notes from Marcus:
*Substitute one bag of frozen seasoning blend for onion & bell pepper for easier prep.
*This could be served as a dip with tortilla chips.
*One rotisserie chicken is the perfect amount of meat.
*I omit the corn tortillas because I'm not a big fan of them.

(After dinner addition: using a rotisserie chicken, it took just less than one hour to go from walking in from the grocery with the ingredients to sliding out the finished casserole for dinner. We serve it over Fritos corn chips, and it is just unbelievably delicious. I urge you to try this one.)