Mexican Casserole

Mexican Casserole
Mexican Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    Cups Pinto Beans, Cooked

  • 10 3/4

    Ounces Cream of Mushroom Soup, 98% Fat Free

  • 10 3/4

    Ounces Cream of Celery Soup, Reduced Fat

  • 22

    Ounces Rotel Tomatoes -- 2 cans, drained

  • 6

    Ounces Chicken -- diced

  • 6

    Ounces Velveeta Light -- diced

  • 1/3

    Cup Onion -- chopped

Directions

Mix all ingredients except cheese and put in 9x13 sprayed casserole dish. Top with cheese and cook 350 degrees for 30minutes "6 WWP" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 9g Fat (30.9% calories from fat); 18g Protein; 25g Carbohydrate; 7g Dietary Fiber; 36mg Cholesterol; 1103mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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