Bring the flavors of the Southwest to the table with this delectable high-fiber dish from Jenny Ebert of Eau Claire, Wisconsin. The cheesy topping and creamy consistency are sure to win ’em over!

Ingredients

• 2 celery ribs, chopped
• 1 small onion, chopped
• 1-1/2 teaspoons olive oil
• 3 cups cubed cooked chicken breast
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup shredded reduced-fat cheddar cheese

Directions

1. 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.
2. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture.
3. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.