Chicken and Black Bean Casserole

by Joanna

Chicken and Black Bean Casserole Recipe

4 cups cooked cubed chicken breast
14 ounces can black beans, drained
10-3/4 ounces can condensed cream of mushroom soup
10-3/4 ounces can condensed cream of chicken soup
10-3/4 ounces can cheddar cheese soup
1 cup mild salsa
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
3 cups shredded cheddar cheese, divided
8 burrito sized flour tortillas, cut into 1 inch pieces
16 ounces sour cream

Preheat oven to 350. Mix together chicken, black beans, mushroom soup, cream of chicken soup, cheddar cheese soup, salsa, garlic powder, onion powder, cumin, chili powder, black pepper and 1 cup of shredded cheddar.

Grease a 13X9 casserole dish. Spread a layer or tortillas in the pan. Top with 1/2 the chicken mixture. Add more tortillas, top with other ½ of the chicken. Top with a final layer of tortillas. Spread the remaining 2 cups shredded cheddar over the top.

Bake 30 minutes at 350.

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Chicken and Black Bean Casserole

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High in sodium and calories
by: Anonymous

This tastes great, but make your own cream sauces rather than using the terribly high calorie, fat, and sodium filled creamed soups. Substitute a sauce made with evaporated skimmed milk, sauteed mushrooms and onion done in a teaspoon of olive oil, and add 1 tablespoon of flour to thicken. This will reduce the calories and fat by HALF, and the sodium by more than half.

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