Hearty Tex Mex Squash Chicken Casserole Food

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

HEARTY TEX MEX SQUASH CHICKEN CASSEROLE

Steps:

• Drain spinach well- set aside.
• Saute squash, onion, bell pepper in hot oil until tender.
• 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.
• Spoon into a lightly greased 13x9 baking dish.
• Bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes.

UNFORGETTABLE CHICKEN CASSEROLE

Steps:

• Stir together first 8 ingredients.
• Spoon into greased 9x13 baking dish.
• Bake at 350F for 40 minutes.
• Sprinkle 1 1/2 cups french fried onion rings over top and bake 5 more minutes or until bubbly around edges.
• Let stand 10 minutes before serving.

HEARTY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute celery and onion in oil until tender. Stir in chicken, beans, chili powder and cumin; heat through. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture. , Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions. ,