Hearty Tex-Mex Squash-Chicken Casserole

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1 (10 oz) package frozen chopped spinach, thawed
3 medium-size yellow squash, thinly sliced
4-5 sweet mini-peppers, stemmed, seeded, and cut into 1/2 inch pieces
1 yellow onion, thinly sliced
2 Tbsp peanut oil
3 cups shredded cooked chicken or turkey
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4 oz) can cream of celery soup, undiluted
1 (8 oz) container sour cream
1 (8 oz) jar picante sauce
1 (4.5 oz) can chopped green chiles, undrained
1 (1.4 oz) envelope fajita seasoning
2 cups (8 oz) shredded sharp Cheddar cheese, divided


Drain chopped spinach well, pressing between paper towels to remove excess moisture.

Sauté squash, sweet mini-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- x9-inch baking dish.

Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.

*Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

Serves 6 to 8.

Adapted from a recipe in Southern Living, DECEMBER 1999