Hearty Chicken Casserole

Good hot, meal - and good for you!


HEARTY CHICKEN CASSEROLE
2 celery ribs, chopped
1 small onion, chopped
1 1/2 teaspoons olive oil
3 cups cooked chicken, cubed
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 Tablespoon chili powder
2 teaspoons ground cumin
1 can no-salt-added diced tomatoes, undrained
1 can reduced-fat cream of mushroom soup
1 cup (4 ounces) shredded cheddar cheese
Salt and pepper to taste

• In a large skillet coated with cooking spray, saute celery and onion in oil until tender.
• Stir in chicken, beans, chili powder and cumin, heat through.
• Transfer to a shallow 2.5 quart baking dish sprayed with cooking spray (I use a 9" x 13" glass Pyrex dish).
• Combine tomatoes and soup in a separate bowl; power over chicken mixture.
• Bake, uncovered, at 350-degrees for 20 minutes.
• Sprinkle with cheese and bake 5-10 minutes longer or until cheese is melted.

YIELD: 6 hearty servings

SOURCE: Light & Tasty Magazine - March 2008 issue