Categories: Diabetic

Ingredients

• 2 celery ribs, chopped
• 1 small onion, chopped
• 1 1/2 tsp olive oil
• 3 cups cubed cooked chicken breast
• 16 oz can kidney beans, rinsed and drained
• 15 oz can black beans, rinsed and drained
• 1 tbsp chili powder
• 2 tsp ground cumin
• 14.5 oz can diced tomatoes, undrained
• 10.75 oz can condensed cream of mushroom soup, undiluted
• 1 cup shredded Cheddar

Directions

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.

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