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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 âem over! 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 (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute celery and onion in oil until tender. Stir in the 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, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
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