Hearty Chicken Casserole
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!
Can you freeze Hearty Chicken Casserole?
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.
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
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1Preheat 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.
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2Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
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3Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
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