Barbecue Chicken and Bean Casserole

 

1

lb boneless skinless chicken thighs

1

can (16 oz) baked beans

1

can (15 to 19 oz) Progresso® cannellini beans, rinsed, drained

1/4

cup barbecue sauce

1

bag (12 oz) Green Giant® Valley Fresh Steamers® frozen cut green beans, thawed, drained

1

cup coarsely chopped carrots (about 2 medium)

1

can (1.75 oz) shoestring potatoes (1 cup)

• 1 Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cut each chicken thigh into 4 pieces. In casserole, mix chicken and remaining ingredients except shoestring potatoes.
• 2 Cover and bake 1 hour, stirring once. Uncover casserole; stir well. Bake uncovered 25 to 30 minutes longer, topping with shoestring potatoes for last 10 minutes, until chicken is no longer pink in center.