Heart Warming Chicken & White Bean Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Heart Warming Chicken & White Bean Casserole calories by ingredient
Introduction
I saw this online, and my Hubby tweaked it to meet our needs. We used dried beans, so the prep time includes the 2 to 2/5 hours needed for the "quick soak" bean method. I saw this online, and my Hubby tweaked it to meet our needs. We used dried beans, so the prep time includes the 2 to 2/5 hours needed for the "quick soak" bean method.Number of Servings: 6
Ingredients
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8 ounces dried Great Northern beans (1-1/4 cups)
1 tablespoon olive oil
3 chicken breasts, boneless skinless
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
1 stalk celery, sliced
2 cloves garlic, minced
1 14-1/2-ounce can Hunt's Fire Roasted Diced Tomatoes
6 ounces Healthy Ones Light Smoked Sausage, cut into bite-size pieces
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Directions
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.
