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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!
  • 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 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.
    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.
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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Average Rating:
  • lorischlecht
    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.

  • jwasson
    Apr 24, 2012

    This was good!

  • risej
    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.

  • ladybug810
    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!!

  • Dawn Humphreys
    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!

  • daisyshae99
    May 21, 2010

    I made this for dinner tonight for my husband and I and we both really liked it! I only made a couple of changes- I only had one chicken breast out, so I add a few strips of bacon to the pan as I cooked the onion and celery and omitted the oil. I also didn't have kidney beans, so I used great northern beans instead. Very easy, quick and delicious!

  • teri396
    May 12, 2010

    No comment left

  • jdotpark
    Mar 11, 2010

    No comment left

  • kd5lcf
    Jan 14, 2010

    No comment left

  • red hat gal
    Jan 13, 2010

    Made this tonight for dinner and it is delicious! I added a small can of mushrooms and cut the chili powder back a little (we aren't real crazy about very spicy foods) and it is really delicious! Hope you try it and like it as much as we did. Recipe is a keeper!