Heart Warming Chicken & White Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 ounces dried Great Northern beans (1-1/4 cups)1 tablespoon olive oil3 chicken breasts, boneless skinless 2 medium carrots, thinly sliced1 medium onion, cut into thin wedges1 stalk celery, sliced2 cloves garlic, minced1 14-1/2-ounce can Hunt's Fire Roasted Diced Tomatoes6 ounces Healthy Ones Light Smoked Sausage, cut into bite-size pieces1/2 teaspoon dried thyme, crushed1/4 teaspoon salt1/4 teaspoon cayenne pepper (optional)
1. Rinse beans. In a large saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, soak beans in water overnight in a covered pan.) Drain beans and rinse. In the same saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/2 hours or until tender. Drain beans.
2. Preheat oven to 350°F. In a large skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown chicken about 10 minutes, turning once to brown both sides. Remove chicken from skillet. Drain all but 1 tablespoon of drippings from the skillet.
3. Add carrots, onion, celery, and garlic to drippings in skillet. Cover and cook about 10 minutes or vegetables are just tender, stirring occasionally. Stir in drained beans, undrained tomatoes, sausage, thyme, salt, and, if desired, cayenne pepper. Bring to boiling. Transfer mixture to a 2-quart rectangular baking dish. Arrange chicken thighs on top.
4. Bake, uncovered, about 25 minutes or until chicken is no longer pink (180°F). Makes 6 servings (1/2 chicken breast with about 3/4 cup bean mixture per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user NADALIA.
2. Preheat oven to 350°F. In a large skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown chicken about 10 minutes, turning once to brown both sides. Remove chicken from skillet. Drain all but 1 tablespoon of drippings from the skillet.
3. Add carrots, onion, celery, and garlic to drippings in skillet. Cover and cook about 10 minutes or vegetables are just tender, stirring occasionally. Stir in drained beans, undrained tomatoes, sausage, thyme, salt, and, if desired, cayenne pepper. Bring to boiling. Transfer mixture to a 2-quart rectangular baking dish. Arrange chicken thighs on top.
4. Bake, uncovered, about 25 minutes or until chicken is no longer pink (180°F). Makes 6 servings (1/2 chicken breast with about 3/4 cup bean mixture per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user NADALIA.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 5.3 g
- Cholesterol: 80.9 mg
- Sodium: 659.5 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.1 g
- Protein: 34.8 g
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