Sausage and Chicken Cassoulet

Sausage and Chicken Cassoulet

Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.

Prep Time

30

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

4
slices bacon, cut into 1-inch pieces
6
bone-in chicken thighs (about 2 lb), skin removed if desired
1
cup ready-to-eat baby-cut carrots
1
medium onion, chopped (1/2 cup)
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
4
oz Polish sausage links, cut into 1/2-inch pieces
2
cans (15 oz each) navy beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with roasted garlic, undrained
  1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
  2. Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
  3. In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
  4. Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Great northern beans can be used instead of the navy beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 650mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 14g,
    • Sugars 4g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.