Salsa Chicken Stew

Prep Time
Cook Time
1h 10m
Ready In

"This was adapted from a recipe at for a casserole with rice. I've chosen to substitute beans for the rice and make a few other changes as well. You can do this completely on the stove if you'd like, but baking it adds something to the flavour, as well as melting the cheese on top beautifully."

Original recipe yields 8 servings


  • Serving Size: 1 (383.5 g)
  • Calories 651.7
  • Total Fat - 42.4 g
  • Saturated Fat - 20.4 g
  • Cholesterol - 426.2 mg
  • Sodium - 1518.6 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 12.3 g
  • Protein - 41.5 g
  • Calcium - 809.7 mg
  • Iron - 8.9 mg
  • Vitamin C - 19.8 mg
  • Thiamin - 0.3 mg

Step 1

Place chicken in a saucepan and cover with water. Bring to a boil, covered, and let simmer 10 minutes. Remove from heat and let stand 10 minutes.

Step 2

Combine black beans, kidney beans and mushrooms in a bowl.

Step 3

Combine soups, salsa, shallots, garlic and red bell pepper in another bowl.

Step 4

When chicken is done, drain and let cool. When able to handle, cut into bite-sized pieces.

Step 5

Preheat oven to 350F; lightly grease a 7 x 11-inch casserole dish.

Step 6

Layer, in order, half of bean mixture, half of chicken, two cups cheese, half of soup mixture, rest of bean mixture, rest of chicken, and rest of soup mixture.

Step 7

Bake for 20 minutes; sprinkle remaining two cups cheese over the top and bake an additional 20 minutes.

Tips & Variations

No special items needed.