Spicy Beans And Chicken Supreme
|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)|
|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)|
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.
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.