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August 8, 2011
Chicken and Sausage Bake
Chicken From The Oven
Prep time:
15 minutesCooking time:
25 minutes“Dried white beans and kidney beans cost far less than canned beans. The next time you cook a pot of beans, add an extra cup of dried beans and more water. Freeze the extra cooked beans to keep on hand.”
Ingredients
Serves 4
- 1/4 cup olive oil, divided
- 2 cloves garlic, crushed
- 2 skinless, boneless chicken breast halves, cubed (about 4 ounces each)
- 1/2 pound Polish sausage, sliced 1/4 inch thick
- 1 (16-ounce) can Great Northern beans, rinsed and drained
- 1 (16-ounce) can kidney beans
- 1 can Italian-style tomatoes, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup chicken broth or white wine
- 4 green onions, sliced
Directions
1
Preheat oven to 375°F. Heat 2 tablespoons oil in a medium ovenproof skillet over medium heat; add garlic and chicken. Cook until chicken is browned, about 5 minutes.
2
Add sausage, beans, tomatoes, thyme, salt and broth to skillet; stir. Cover skillet. Place in oven until chicken is cooked through, about 15 minutes.
3
Add onions to skillet; stir. Drizzle remaining oil over top.
4
Cover casserole; cook until onions are tender, about 10 minutes longer.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If your favorite skillet does not have a lid, you can always use heavy aluminum foil.
Great Pairings
Poppy Seed Dressing with Salad Greens
Olive oil has a lot of flavor, especially extra virgin but at a price. Canola, peanut or plain vegetable oil makes a lighter and tasty base for this salad dressing, and will cost a fraction of what olive oil costs.
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