Hearty Chicken Casserole Recipe
Hearty Chicken Casserole Recipe photo by Taste of Home

Hearty Chicken Casserole Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1-1/2 cup: 346 calories, 9g fat (4g saturated fat), 71mg cholesterol, 670mg sodium, 32g carbohydrate (6g sugars, 9g fiber), 35g protein Diabetic Exchanges:2 starch, 4 lean meat 1 vegetable 1 fat


  1. Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute celery and onion in oil until tender. Stir in chicken, beans, chili powder and cumin; heat through.
  2. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
  3. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
    Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions.
    Yield: 6 servings.
Originally published as Hearty Chicken Casserole in Light & Tasty February/March 2008, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 5, 2015

"I used fire roasted diced tomatoes, and it had an impressive flavor that seemed to get better with every bite. Filling and satisfying."

Reviewed Apr. 24, 2012

"This was good!"

Reviewed Feb. 5, 2012

"Very easy to make, but lacks flavor when following the recipe. I added wild rice, extra chili powder, garlic, pepper to taste. With the added flavor the cassarole is great! I strongly recommend tasting before putting the cassarole in the oven to check for flavor."

Reviewed Apr. 7, 2011

"I absolutely love the recipe! I'm a vegetarian, so I use tofu instead of chicken, then serve it over a bed of rice. Just delicious!!"

Reviewed Mar. 23, 2011

"Just made this last night and my family loved it. Didn't have kidney beans, so I doubled up on the black beans. Will be making this again and again!"

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