Ingredients
2 celery ribs, chopped1 small onion, chopped1-1/2 teaspoons olive oil3 cups cubed cooked chicken breast1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 tablespoon chili powder2 teaspoons ground cumin1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup shredded reduced-fat cheddar cheese
Preparation
Preheat 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.
Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
