Mexican Casserole

By LadyJ1114

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

Details

Servings 6

Preparation

Step 1

Mix all ingredients except cheese and put in 9x13 sprayed casserole dish. Top with cheese and cook 350 degrees for 30minutes

"6 WWP"
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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.