QUICK CHICKEN CASSOULET RECIPES

Name: Quick Chicken Cassoulet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 cup fresh breadcrumb; 2 1/2 tablespoons olive oil; 1/3 cup minced shallot; 4 garlic cloves, peeled and minced; 1 carrot, peeled and diced; 2 (15 ounce) cans small white beans, drained and rinsed; 1 cup cooked chicken (1-inch chunks ); 8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick; 1 (14 ounce) can diced tomatoes; 1 teaspoon herbes de provence; 1 whole dried bay leaf; 1/2 cup de-fatted chicken broth; 1/2 teaspoon salt; 1/4 teaspoon pepper

QUICK CHICKEN CASSOULET RECIPE - FOOD.COM

Quick Chicken Cassoulet Recipe - Food.com image

Make and share this Quick Chicken Cassoulet recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup fresh breadcrumb
2 1/2 tablespoons olive oil
1/3 cup minced shallot
4 garlic cloves, peeled and minced
1 carrot, peeled and diced
2 (15 ounce) cans small white beans, drained and rinsed
1 cup cooked chicken (1-inch chunks )
8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
1 (14 ounce) can diced tomatoes
1 teaspoon herbes de provence
1 whole dried bay leaf
1/2 cup de-fatted chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts : Calories 708.5, FatContent 18.9, SaturatedFatContent 3.9, CholesterolContent 68.8, SodiumContent 863, CarbohydrateContent 95.9, FiberContent 19.9, SugarContent 6.1, ProteinContent 45.4

QUICK CHICKEN CASSOULET RECIPE | MYRECIPES

Quick Chicken Cassoulet Recipe | MyRecipes image

Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.

Provided by Russell Ito, San Mateo, California

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 cup fresh or dried bread crumbs
2?½ tablespoons olive oil
? cup minced shallots
4 cloves garlic, peeled and minced
1 carrot (about 4 oz.), peeled and diced (1/4 in.)
2 cans (15 oz. each) small white beans, drained and rinsed
1 cup 1-inch chunks cooked chicken (see note above)
8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
1 can (14 oz.) diced tomatoes
1 teaspoon herbes de Provence
1 dried whole bay leaf
½ cup fat-skimmed chicken broth
½ teaspoon salt
¼ teaspoon pepper

Steps:

In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts : Calories 294 calories, CarbohydrateContent 24 g, CholesterolContent 51 mg, FatContent 12 g, FiberContent 5.2 g, ProteinContent 24 g, SaturatedFatContent 2.1 g, SodiumContent 866 mg

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