Bring the flavors of the Southwest to your table with this delectable high-fiber dish. The cheesy topping and creamy consistency are sure to win ’em over!
—JENNY EBERT EAU CLAIRE, WI
PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
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
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.
TO USE FROZEN CASSEROLE Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
PER SERVING 1 1/2 cups equals 346 cal., 9 g fat (4 g sat. fat), 71 mg chol., 670 mg sodium, 32 g carb., 9 g fiber, 35 g pro. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.