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Chicken and Cannellini Casserole

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  Chicken parts 1 1⁄2 Pound (Legs And Thighs)
  Onion 2 Tablespoon, diced
  Garlic 1 Clove (5 gm), minced
  Celery 1⁄3 Cup (5.33 tbs), diced
  Tomato paste 2 Tablespoon
  Canned tomatoes 1 Cup (16 tbs), chopped (Reserved Juice)
  Oregano leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Drained canned cannellini beans 12 Ounce
  Parsley 2 Teaspoon, chopped

Preheat oven to 350°F.
Dry chicken with paper towels.
Bake on rack in roasting pan 15 minutes, turning once.
Remove and discard skin.
Spray a saucepan that has an ovenproof handle, or a 1 1/2-quart flameproof casserole, with nonstick cooking spray.
Add onion and garlic to pan and cook until softened; add celery.
Stir in tomato paste; add tomatoes with reserved juice, oregano, salt, and pepper.
Bring mixture to a boil; reduce heat and simmer 5 minutes.
Add chicken and beans; stir to combine.
Cover and bake 15 minutes.
Remove cover and bake 5 minutes longer or until some of the liquid has evaporated and chicken is tender.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1378 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 476.2 mg158.7%

Sodium 937 mg39%

Total Carbohydrates 108 g36.1%

Dietary Fiber 29.4 g117.8%

Sugars 6.9 g

Protein 182 g363.5%

Vitamin A 72.5% Vitamin C 113.4%

Calcium 34.4% Iron 103.6%

*Based on a 2000 Calorie diet

Chicken And Cannellini Casserole Recipe