Hearty Tex-Mex Squash-Chicken Casserole

Gluten Free
Very Healthy
Health score
60%
Hearty Tex-Mex Squash-Chicken Casserole
80 min.
8
460kcal

Suggestions


Looking for a delicious and nutritious meal that the whole family will love? Try our Hearty Tex-Mex Squash-Chicken Casserole! Packed with vibrant flavors and wholesome ingredients, this gluten-free dish is perfect for lunch, dinner, or even a hearty side. The delightful combination of tender yellow squash, spicy green chiles, and savory fajita seasoning brings a touch of Tex-Mex flair that will have everyone coming back for seconds.

Not only is this casserole incredibly tasty, but it's also a fantastic way to sneak in some veggies. With chopped spinach and bell peppers playing starring roles alongside shredded chicken or turkey, you'll feel great about serving this dish to your loved ones. Plus, the creamy texture from the cream of celery soup and sour cream compliments the crunchy tortillas and gooey cheese perfectly, ensuring every bite is a symphony of flavors.

Ready in just 80 minutes, this Hearty Tex-Mex Squash-Chicken Casserole is a great option for busy weeknights or get-togethers with friends. With a hearty health score of 60 and only 460 calories per serving, you can enjoy a satisfying meal without the guilt. So, preheat your oven, gather your ingredients, and get ready to impress everyone at the table with this wholesome and delicious dish!

Ingredients

  • 4.5 ounce chilis green undrained chopped canned
  • 12 6-inch corn tortillas cut into 1-inch pieces ()
  • 10.8 ounce campbell's® condensed cream of celery soup canned undiluted
  • 10 ounce spinach frozen thawed chopped
  • tablespoons vegetable oil; peanut oil preferred 
  • ounce picante sauce 
  • large bell pepper red cut into 1/2-inch pieces
  • 1.4 ounce penzey's southwest seasoning 
  • ounces sharp cheddar cheese shredded divided
  • cups chicken shredded cooked
  • ounce cream sour
  •  onion yellow thinly sliced
  • medium size to 3 sized squashes yellow thinly sliced

Equipment

  • frying pan
  • paper towels
  • oven
  • baking pan

Directions

  1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
  2. Saut squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender.
  3. 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.
  4. Bake at 350 for 30 minutes.
  5. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
  6. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

Nutrition Facts

Calories460kcal
Protein22.4%
Fat48.5%
Carbs29.1%

Properties

Glycemic Index
21.69
Glycemic Load
8.87
Inflammation Score
-10
Nutrition Score
33.678260715111%

Flavonoids

Luteolin
0.13mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Quercetin
2.84mg

Nutrients percent of daily need

Calories:460.45kcal
23.02%
Fat:25.65g
39.46%
Saturated Fat:10.6g
66.27%
Carbohydrates:34.61g
11.54%
Net Carbohydrates:26.54g
9.65%
Sugar:6.49g
7.21%
Cholesterol:88.64mg
29.55%
Sodium:727.27mg
31.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.65g
53.31%
Vitamin K:174.81µg
166.48%
Vitamin A:5775.43IU
115.51%
Vitamin C:48.14mg
58.35%
Phosphorus:458.85mg
45.89%
Manganese:0.92mg
45.83%
Calcium:433.39mg
43.34%
Selenium:27.94µg
39.91%
Vitamin B6:0.75mg
37.69%
Fiber:8.08g
32.3%
Vitamin B2:0.54mg
31.47%
Vitamin B3:6.27mg
31.33%
Folate:119.24µg
29.81%
Magnesium:112.69mg
28.17%
Vitamin E:4.2mg
28.02%
Iron:4.57mg
25.4%
Potassium:819.55mg
23.42%
Zinc:3.18mg
21.2%
Copper:0.29mg
14.73%
Vitamin B5:1.46mg
14.61%
Vitamin B1:0.2mg
13.21%
Vitamin B12:0.53µg
8.79%
Vitamin D:0.17µg
1.13%
Source:My Recipes