Taste of Home
Hearty Chicken Casserole
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 servings.
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!
Ingredients
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2 celery ribs, chopped
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1 small onion, chopped
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1-1/2 teaspoons olive oil
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3 cups cubed cooked chicken breast
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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1 cup shredded reduced-fat cheddar cheese
Directions
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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.
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2.
Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
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3.
Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts
1-1/2 cups: 346 calories, 9g fat (4g saturated fat), 71mg cholesterol, 670mg sodium, 32g carbohydrate (6g sugars, 9g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.
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