CREAMY MEXICAN CASSEROLE
2 cups diced cooked chicken
1/2 pound yellow squash, cut in half moons
2 tablespoons butter
8 ounces cheddar cheese, shredded
1 batch Dottie's Cream of Mushroom Soup for Recipes
5 ounces red enchilada sauce
2 green onions, chopped
Put the chicken in a greased 2-quart casserole or baking dish. Sauté the squash in butter until tender-crisp; add to the chicken along with half of the cheese. Stir to combine. Mix the mushroom soup and enchilada sauce and blend into the chicken mixture. Season with salt to taste; sprinkle the remaining cheese over the casserole. Bake at 350º 30 minutes or until hot and bubbly. Top with the green onions.
Makes 6 servings
Do not freeze
Per 1/6 Recipe: 446 Calories; 35g Fat; 26g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
This is good and comforting, but could use a bit of spicing up. The mushroom soup mellows out the enchilada sauce a little too much. It almost tastes like tomato soup. You could save carbs and money by using canned tomato sauce instead and add a little taco seasoning.