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Hearty Chicken Casserole

 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.


  • 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


  • 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.
  • Transfer to a shallow 2-1/2-qt. baking dish coated with cooking
  • spray. Combine tomatoes and soup; pour over chicken mixture.
  • Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes
  • longer or until heated through and cheese is melted.
  • Yield: 6 servings.

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Hearty Chicken Casserole (continued)

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