Salsa Chicken Stew
Created by Felix4067 on October 16, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 40m
- Recipe #7760
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (4 ounce) can mushooms, drained
- 4 chicken breast halves, boneless, skinnless
- 4 cups shredded cheddar cheese, divided
- 1 (10 3/4 ounce) condensed cream of mushrooms soup
- 1 (10 3/4 ounce) can tomato soup
- 1 (16 ounce) jar salas
- 4 shallots, diced
- 2 garlic cloves, minced
- 1/2 cup diced red bell pepper
How to Make
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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.
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Step 2: Combine black beans, kidney beans and mushrooms in a bowl.
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Step 3: Combine soups, salsa, shallots, garlic and red bell pepper in another bowl.
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Step 4: When chicken is done, drain and let cool. When able to handle, cut into bite-sized pieces.
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Step 5: Preheat oven to 350F; lightly grease a 7 x 11-inch casserole dish.
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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.
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Step 7: Bake for 20 minutes; sprinkle remaining two cups cheese over the top and bake an additional 20 minutes.
Nutritional Facts
- 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