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 fulfilling dish that’s packed with flavor and health benefits? Look no further than our Hearty Tex-Mex Squash-Chicken Casserole! This delightful casserole is a wonderful medley of vibrant vegetables, tender chicken, and zesty spices, all enveloped in a creamy texture that will leave your taste buds dancing.

Perfect for a family gathering or a hearty weeknight dinner, this dish serves up to 8 people—ideal for sharing with loved ones. The combination of yellow squash, bell pepper, and spinach not only brings color to your plate but also loads it with essential nutrients. With a satisfying calorie count of 460 per serving, it’s a guilt-free option that doesn’t skimp on taste.

Best of all, this gluten-free casserole is incredibly easy to prepare! You can have it ready in just 80 minutes, making it a fantastic choice for busy cooks. Toss together fresh ingredients like corn tortillas, shredded sharp cheddar cheese, and your choice of chicken or turkey, and let the oven do the work. The end result is a warm, cheesy, and comforting dish that’s sure to impress your family and friends alike.

So why not indulge in a recipe that perfectly marries health with flavor? Dive into the Hearty Tex-Mex Squash-Chicken Casserole today and enjoy a meal that’s as nourishing as it is delicious!

Ingredients

  • 4.5 ounce chiles green undrained chopped canned
  • 12 6-inch corn tortillas cut into 1-inch pieces ()
  • 10.8 ounce cream of celery soup canned undiluted
  • 10 ounce pkt 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 fajita seasoning 
  • ounces sharp cheddar cheese shredded divided
  • cups meat from a rotisserie chicken shredded cooked
  • ounce cup heavy whipping cream sour
  •  onion yellow thinly sliced
  • medium size baby squash 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