Ingredients for Asil's Chicken Tomato And Bean Casserole
- 1 1/2 lbs boneless skinless chicken thigh fillets
- Not used in this recipe
- 1 (15 ounce) can kidney beans, drained and rinsed
- Not used in this recipe
- 1 large onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth
- 1/2 cup shredded cheddar cheese (optional)
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How to Make Asil's Chicken Tomato And Bean Casserole
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in chicken, oregano, basil, salt, and pepper. Cook until chicken is browned.
- Transfer chicken mixture to a large (9x13 inch) baking dish.
- Add crushed tomatoes, kidney beans, and chicken broth to the baking dish. Stir to combine.
- Cover the dish with foil.
- Bake for 45-60 minutes, or until chicken is cooked through and the sauce has thickened. (Cooking time may vary depending on your oven).
- Remove foil during the last 10-15 minutes of baking to allow the top to brown slightly. Sprinkle with cheddar cheese (optional) during the last 5 minutes.
- Serve hot with rice or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
39g
Fat
18g
Carbs
9g