4 red beans, rinsed and drained
1/2 cup chopped onion
1 1/2 tablespoons vegetable oil
2 cups water
4 ounces cream cheese, softened
2 tablespoons shredded Swiss cheese
1 teaspoon garlic powder
In a blender, make the pasta sauce. Transfer to 4-quart oven if desired.
Heat oil in a large skillet over medium heat. Dissolve cream cheese in water; stir mixture into sauce. Cover and simmer 5 minutes.
Spoon cream cheese mixture into 4 jars; dip each jar into cream cheese sauce, then place jars in greased foil-lined metal bowl. Add milk for 5 minutes.
Return jars to 2 racks; drizzle with cream cheese sauce. Divide coulis among jars. Top with chicken and tomato slices. Arrange on rack in center of oven, if desired. Bake 1 to 3 hours or until sauce is heated through.