WW Chicken & Bean Casserole
1-1/4 cups dried Great Northern beans
1 tbsp canola or olive oil
6 chicken thighs (about 2-1/4 lbs total), skinned
2 medium size carrots, thin sliced
1 medium size onion, cut in thin wedges
1 celery rib, sliced
2 garlic cloves, minced
1 (14-1/2 oz) can no-salt diced tomatoes
6 oz light smoked sausage, cooked &
cut in bite size pieces
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp cayenne pepper
1. Rinse beans. In a large sauce pan combine beans and 4 cups cold water. Bring to boiling;
reduce heat. Simmer, uncovered 2 minutes. Remove from heat. Cover; let stand 1 hour.
(Or, soak beans in water overnight in a covered pan.) Drain beans and rinse. In the same sauce
pan combine beans and 4 cups cold water. Bring to a boil and 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 about 10 minutes, turning once to brown both sides.
Remove from skillet. Drain all but 1 tbsp of drippings from skillet.
3. Add carrots, onion, celery and garlic to drippings in skillet. Cover and cook about 10 minutes
or until vegetables are just tender, stirring occasionally. Stir in drained beans, undrained
tomatoes, sausage, thyme, salt and cayenne pepper. Bring to a boil.
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).
Yield: 6 servings
Serving Size= 1 chicken thigh & 3/4 cup bean mixture per serving.
WW Plus+ = 8 Per Serving
Calories 347, Fat 10 g, Cholesterol 98 mg, Carbohydrates 32 g, Fiber 10 g, Protein 33 g
WW Plus+ = 8