Directions:
- 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.
- Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
- Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
- 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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.26 Kcal (1517 kJ) | ||
| Calories from fat | 162.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.03g | 28% | |
|---|---|---|---|
| Cholesterol | 55.88mg | 19% | |
| Sodium | 656.84mg | 27% | |
| Potassium | 476.79mg | 10% | |
| Total Carbs | 28.49g | 9% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 22.35g | 45% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 203.42 Kcal (852 kJ) | ||
| Calories from fat | 91.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 28% | |
|---|---|---|---|
| Cholesterol | 31.38mg | 19% | |
| Sodium | 368.84mg | 27% | |
| Potassium | 267.74mg | 10% | |
| Total Carbs | 16g | 9% | |
| Sugars | 0.69g | 5% | |
| Dietary Fiber | 1.37g | 10% | |
| Protein | 12.55g | 45% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 1.3mg | 12% | |
| Calcium | 51.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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