Hearty Chicken Casserole

By dragonfly27

Nutrition 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. WW 7

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

Details

Preparation time 15mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 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.
Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.