Hearty Chicken and Bean Casserole
Cooking your own dried beans rather than using canned saves you money and loads of sodium. Cook a large batch and refrigerate or freeze leftovers for another use so you only have to invest time once.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Easy version:
Omit dried beans and step 1. Add 2 15-ounce cans rinsed and drained Great Northern beans to the vegetable mixture in step 3 with the tomatoes. Omit the salt. Use 1 teaspoon bottled minced garlic in place of the fresh garlic.
Nutrition Facts
Per Serving:
347 calories; fat 10g; cholesterol 98mg; saturated fat 3g; carbohydrates 32g; mono fat 3g; poly fat 2g; insoluble fiber 10g; sugars 6g; protein 33g; vitamin a 3352.7IU; vitamin c 52.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.5mg; vitamin b6 0.4mg; folate 68.5mcg; vitamin b12 0.2mcg; sodium 481mg; potassium 626mg; calcium 90.9mg; iron 3.1mg.