Chicken and Beans Casserole Recipe

Name: Chicken and Beans Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken legs or 8 chicken breasts; 12 ounces canned red beans; 1 tomatoes (chopped); 10 ounces tomato sauce; 1 tablespoon sun-dried tomato (diced); 4 carrots (peeled, sliced as desired); 1 shallots (chopped) or 1 red onion (chopped); 3 red potatoes (peeled, sliced as desired); 6 garlic cloves (diced) or 1 teaspoon garlic powder; 2 celery ribs (chopped); ½ tablespoon hot red pepper or ½ tablespoon crushed red pepper flakes; 2 teaspoons basil (diced); 4 bay leaves; 2 tablespoons wine; 4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil; ¼ teaspoon black pepper; salt

Servings: persons

8 chicken legs or 8 chicken breasts
12 ounces canned red beans
1 tomatoes (chopped)
10 ounces tomato sauce
1 tablespoon sun-dried tomato (diced)
4 carrots (peeled, sliced as desired)
1 shallots (chopped) or 1 red onion (chopped)
3 red potatoes (peeled, sliced as desired)
6 garlic cloves (diced) or 1 teaspoon garlic powder
2 celery ribs (chopped)
½ tablespoon hot red pepper or ½ tablespoon crushed red pepper flakes
2 teaspoons basil (diced)
4 bay leaves
2 tablespoons wine
4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil
¼ teaspoon black pepper
salt

1
Clean the chicken: Remove skin from the legs and fat; soak the chicken for 10 minutes in cold water with lemon or lime juice and a pinch of salt.
2
Rinse the chicken and pat dry, on the chicken legs or breasts make 2 one inch light slits on each piece.
3
On a lightly greased pan, stir-fry the chicken until lightly dry.
4
In a medium saucepan, mix the chicken pieces with, red chili powder, garlic, oil, wine, black pepper and stir-fry for 10 minutes; cover tightly; put it in the fridge for 20 minutes to marinate.
5
Combine the marinated chicken with the onions, potatoes, carrots, celery, all kinds of tomatoes, basil, bay leaves and a pinch of salt.
6
In a preheat 400 degree oven, cover and bake the chicken for 20 minutes.
7
Add the beans; mix well; cover and bake for 20 minutes; uncover and bake for 10 minutes.
8
Serve it warm.

930

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 chicken legs or 8 chicken breasts, 12 ounces canned red beans, 1 tomatoes (chopped), 10 ounces tomato sauce, and more.

Yes, Chicken and Beans Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Beans Casserole

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