Missa's Cajun Chicken & Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 chicken thighs, skin and bone removed1 can of 98% fat free mushroom soup2 cans of french cut green beans1 can of cannellini beans1 can of mushroom pieces1 can of diced tomatoes w/ green chilesMilk, 1%saltpepperLouisiana Cajun seasoning
In a nonstick skillet, brown chicken w/o adding extra fat. Brown on each side a few minutes, turning once, and cooking almost to completion. Liberally season each side with salt, pepper, and cajun seasoning.
While the chicken is cooking, take out a large roasting pan or casserole. Pour in cannellini beans after draining and rinsing. Drain green beans and mushrooms and add them to the pan. Add in tomatoes. Toss ingredients to mix.
In a bowl or mixing cup, stir a little less than a can of milk into the condensed soup. Pour half of soup into the veggies in the roasting pan and mix together. Add in a few dashes of pepper and cajun seasoning and mix again.
Make a well in the veggies, pushing them towards the outsides of the pan and transfer the chicken thighs into the center of the pan. Pour the rest of the soup on top.
Bake in a preheated oven at 400 for about 40 min. Makes 6 servings. Stir and let stand a few minutes before serving.
This is a bit spicy the way it is so if you don't like spicy foods reduce the amount of cajun seasoning you use and use regular diced tomatoes instead of the ones with chiles.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSAFU.
While the chicken is cooking, take out a large roasting pan or casserole. Pour in cannellini beans after draining and rinsing. Drain green beans and mushrooms and add them to the pan. Add in tomatoes. Toss ingredients to mix.
In a bowl or mixing cup, stir a little less than a can of milk into the condensed soup. Pour half of soup into the veggies in the roasting pan and mix together. Add in a few dashes of pepper and cajun seasoning and mix again.
Make a well in the veggies, pushing them towards the outsides of the pan and transfer the chicken thighs into the center of the pan. Pour the rest of the soup on top.
Bake in a preheated oven at 400 for about 40 min. Makes 6 servings. Stir and let stand a few minutes before serving.
This is a bit spicy the way it is so if you don't like spicy foods reduce the amount of cajun seasoning you use and use regular diced tomatoes instead of the ones with chiles.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSAFU.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 3.3 g
- Cholesterol: 37.7 mg
- Sodium: 870.4 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 5.5 g
- Protein: 18.6 g
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