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Hearty Chicken And Bean Casserole

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Ingredients

Adjust Servings:
8 ounces dried great northern beans (1-1/4 cups)
1 tablespoon canola oil or 1 tablespoon olive oil
6 chicken thighs, skinned (about 2-1/4 pounds total)
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
1 stalk celery, sliced
2 garlic cloves, minced
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
6 ounces smoked sausage, cooked, cut into bite-size pieces
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper (optional)

Nutritional information

469.7
Calories
231 g
Calories From Fat
25.8 g
Total Fat
7.2 g
Saturated Fat
97.3 mg
Cholesterol
449.6 mg
Sodium
30.6 g
Carbs
9.4 g
Dietary Fiber
4.6 g
Sugars
29.1 g
Protein
279g
Serving Size

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Hearty Chicken And Bean Casserole

Features:
    Cuisine:

    This hearty chicken casserole is made with just a little sausage, which adds flavor and richness to a traditional home-style dinner. From Diabetic Living

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Hearty Chicken and Bean Casserole, This hearty chicken casserole is made with just a little sausage, which adds flavor and richness to a traditional home-style dinner From Diabetic Living, This hearty chicken casserole is made with just a little sausage, which adds flavor and richness to a traditional home-style dinner From Diabetic Living


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    Steps

    1
    Done

    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
    Done

    Preheat Oven to 350f 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
    Done

    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
    Done

    Bake, Uncovered, About 25 Minutes or Until Chicken Is No Longer Pink (180 Degrees F).

    5
    Done

    Variation:

    6
    Done

    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.

    Avatar Of William Kim

    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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