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Spicy Beans And Chicken Supreme

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Ingredients
  Chopped onion 1 Cup (16 tbs)
  Sliced celery 2 Cup (32 tbs)
  Canned mushrooms 1 Cup (16 tbs), drained, rinsed
  Canned fat free chicken broth 14 1⁄2 Ounce (1 Can)
  Evaporated skim milk 1 1⁄4 Cup (20 tbs)
  Garlic powder 1⁄2 Teaspoon
  Butter buds 1⁄2 Ounce (1 Packet, Not Diluted)
  Cornstarch 2 Tablespoon
  Sherry 1⁄4 Cup (4 tbs) (Or Cooking Sherry)
  Non fat sour cream 1 Cup (16 tbs)
  Lemon pepper 1⁄2 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Ranch style pinto beans 1 Can (10 oz) (Undrained)
  Canned chopped green chiles 4 Ounce (1 Can)
  Ground pepper 1⁄4 Teaspoon
  Nonfat cottage cheese/Nonfat ricotta cheese 1 Cup (16 tbs)
  Grated nonfat cheddar cheese/Mozzarella cheese 1 Cup (16 tbs)
  Diced cooked white chicken meat 3 Cup (48 tbs) (Skinless)
  Cooked brown rice/White rice 3 Cup (48 tbs)
Directions

Preheat oven to 350°F.
Spray 2 9-inch casserole dishes with a non-fat cooking spray.
Spray a non stick skillet with the same non-fat cooking spray.
Saute onion and celery in sherry.
Add mushrooms and cook a couple of minutes longer.
Place skim milk, garlic powder, celery salt, lemon pepper, sour cream, Butter Buds, cottage cheese, and pepper in a blender and blend until smooth.
Set aside.
Gradually add cornstarch, broth, and celery to the onion mixture.
Cook until thickened.
Combine ingredients from blender to celery-onion mixture in a large bowl.
Stir in beans, green chiles, chicken, and rice.
Stir in 3/4 of non-fat cheese.
Pour into casserole dish and sprinkle remaining cheese on top.
Bake 35-40 minutes or until hot and bubbly.

Recipe Summary

Method: 
Baked
Ingredient: 
Chicken

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