Hearty Chicken Casserole Recipe

Hearty Chicken Casserole Recipe photo by Taste of Home

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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!

This recipe is:

Healthy

Diabetic Friendly

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Hearty Chicken Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

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

Nutritional 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.

Originally published as Hearty Chicken Casserole in Light & Tasty February/March 2008, p44