Hearty Tex-Mex Squash-Chicken Casserole 

10 oz. frozen chopped spinach, thawed  3 med. yellow squash, thinly sliced  1 lg. red/green bell pepper, ½ in. cuts  1 sm. yellow onion, thinly sliced  3 cups shredded cooked chicken 12-6" corn tortillas, 1 in. cuts  1-10¾ oz. can cream of celery soup  8 oz. sour cream  8 oz. picante  4½ oz. chopped green chiles  2 env. fajita seasoning  8 oz. shredded sharp Cheddar cheese

DRAIN spinach. Press between paper towels; set aside. SAUTE squash, bell pepper, and onion in hot oil in large skillet over medium heat for 6 minutes until tender. Remove from heat. STIR in spinach, chicken, next 6 ingredients, and 1½ cups cheese. Spoon into lightly greased 13x9 in. baking dish. BAKE at 350° for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes.

  Chicken Enchiladas  -  Double Batch 

2 onions, chopped  2 tbsp. margarine  2-4 oz. can diced green chilli peppers, drained  1-6 oz. pkg. cream cheese, soft  2 tbsp. milk  4 cans chicken, chopped and cooked 24-7" flour tortillas  2 cans cream of chicken or mushroom soup 16 oz. sour cream  1 cup milk  1 pkg. Monterey Jack or Cheddar cheese, shredded

SAUTE chopped onions in margarine over medium heat until tender. Remove from heat. STIR in 1 tbsp. of chilli peppers in the sauteed onions. COMBINE cream cheese, 1 tbsp. milk, and chicken in large mixing bowl. SPOON 3 tbsps. of the mixture onto each tortilla near an edge and roll up. Place filled tortillas seam side down in greased 3-qt rectangular baking dish. COMBINE soup, sour cream, 1 cup milk, and remaining chilli peppers in large bowl. Pour mixture evenly over tortillas. Cover with foil. BAKE at 350° for 35 minutes. Remove foil. Sprinkle cheese over the top. Bake for 5 more minutes.

  Ham and Cheese Quiche Plus 

1 cup ham, chopped  1 cup broccoli tops, chopped  2 tomatoes, chopped  1½ cups Colby-Monterey Jack cheese, shredded  1 cup Swiss cheese, shredded  1-15 oz. deep-dish pie crust  1½ cups half-n-half  3 med. eggs  ½ tsp. garlic and herb powder

HEAT oven to 350°. BROWN pie crust. Let pie crust cool. MIX ham, broccoli, tomatoes, cheeses, and garlic and herb powder in a large bowl. Spread into pie crust. BEAT together eggs and half-n-half. Pour onto ham mixture. let stand 10 minutes. BAKE for 35-40 minutes. let cool 5 minutes.