Six-Bean-and-Chicken-Casserole
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Six Bean and Chicken Casserole

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Makes: 12 servings
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All You Need

  • 1 tbsp (15 mL) olive oil
  • 2 lbs (1000 g) boneless, skinless chicken thighs
  • 1 cup (250 mL) diced onion
  • 6 tbsp (90 mL) Club House Roasted Cumin & Mint One Step Seasoning
  • 1 tsp (5 mL) Club House Prepared Minced Garlic
  • 2 cans (540 mL each) no salt added six bean medley, drained and rinsed
  • can (796 mL) each no salt added diced tomato with juice and crushed tomato
  • 1 1/2 cups (375 mL) Kitchen Basics No Salt Added Chicken Cooking Stock
  • 1 1/2 cups (375 mL) water

Instructions

  1. In large skillet, over high heat, add olive oil and sauté chicken until lightly browned on each side; remove from skillet and reserve.

  2. Reduce heat to medium and sauté onions 3 minutes.

  3. Add seasoning and garlic. Add beans and sauté for 2 minutes.

  4. Add diced tomatoes, crushed tomatoes, reserved chicken thighs, chicken stock and water.

  5. Bring casserole to a boil, reduce heat and simmer for 30 minutes.

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