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Hearty Chicken Casserole

Bring the flavors of the Southwest to the table with this delectable high-fiber dish from Jenny Ebert of Eau Claire, Wisconsin. The cheesy topping and creamy consistency are sure to win ’em over!

6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

2 celery ribs, chopped
1 small onion, chopped
1-1/2 teaspoons olive oil
3 cups cubed cooked chicken breast
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

In a large nonstick skillet coated with cooking spray, saute celery
and onion in oil until tender. Stir in the chicken, beans, chili
powder and cumin; heat through.
Transfer to a shallow 2-1/2-qt. baking dish coated with cooking
spray. Combine tomatoes and soup; pour over chicken mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese.
Bake 5-10 minutes longer or until heated through and cheese is
melted.
Serve immediately or before baking, cover and freeze casserole for up
to 3 months.

2 of 2

Hearty Chicken Casserole (continued)

Directions (continued)

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Bake according to
directions.
Yield: 6 servings.

Nutrition Facts: 1-1/2 cups equals 346 calories, 9 g fat (4 g saturated fat), 71 mg cholesterol, 670 mg sodium, 32 g carbohydrate, 9 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.