From the Oven
Mediterranean Chicken & Bean Casserole
Prep Time: 20 min | Cook Time: 48 min | Servings: 4 | Calories: 1011
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Prep Time
20 min
Cook Time
48 min
Servings
4
Calories
1011
Ingredients
- 8 (2-1/2 lbs.) small chicken thighs
- 2 Tbsp. all-purpose flour
- 1 tsp. dried rosemary, crushed
- 1 tsp. garlic salt
- 1/2 tsp. pepper
- 2 Tbsp. olive oil
- 1 can (16 oz.) cannellini or great northern beans, drained
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 8 slices Sargento® Sliced Provolone or Mozzarella Cheese
Directions
- Remove and discard skin and visible fat from chicken thighs. Rinse chicken in cold water; pat dry with paper towel. Combine flour, rosemary, garlic salt and pepper in plastic bag; add chicken to bag several pieces at a time, shaking to coat.
- Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes per side or until golden brown. Transfer chicken to a 13 x 9-inch baking dish or 3-quart casserole. Drizzle pan juices over chicken. Combine beans and tomatoes; spoon over chicken. Cover dish with foil.
- Bake in a preheated 375°F oven 35 minutes or until chicken is no longer pink in center. Uncover; top chicken and bean mixture with cheese. Return to oven; bake, uncovered, 3 minutes or until cheese is melted.
