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Hearty Chicken Casserole

Total Time

Prep: 15 min. Bake: 25 min.

Makes

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!
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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 shredded reduced-fat cheddar cheese

Directions

  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.

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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