QUICK CASSOULET - USING LEFT OVER COOKED CHICKEN

QUICK CASSOULET - USING LEFT OVER COOKED CHICKEN image

Yield 4-6

Number Of Ingredients 15

1 cup fresh whole-wheat breadcrumbs
2 teaspoon(s) extra-virgin olive oil
2 medium onions or 1 large, finely chopped
1 medium carrot, finely chopped
2 clove(s) garlic, minced
1/4 pound(s) turkey kielbasa sausage, thinly sliced
1 cup diced canned tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 cup great northern or cannellini beans, rinsed
1 1/2 cup diced cooked turkey, or chicken
1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoon(s) chopped fresh parsley (optional)

Steps:

1. Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside. 2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. 3. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. 4. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer. 5. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. 6. Sprinkle with parsley, if using, and serve.