Hearty Tex-Mex Squash-Chicken Casserole

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Southern Living


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1 (10-ounce) package frozen chopped spinach, thawed

3 medium-size yellow squash, thinly sliced

1 large red bell pepper, cut into 1/2-inch pieces

1 yellow onion, thinly sliced

2 tablespoons peanut oil

3 cups shredded cooked chicken or turkey

12 (6-inch) corn tortillas, 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*

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