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Quick Chicken Cassoulet

Quick Chicken Cassoulet
This Recipe Is:

WebMD Recipe

You can serve this either as is as a stew, over rice, or as the filling for a quesadilla (that's what I did for lunch the next day with the leftovers). To make the chicken part easy, buy a roasted chicken from the supermarket and shred all the meat off, discarding the skin. You’ll have exactly the amount of chicken needed in this recipe!

  • 1 tablespoon
    olive oil or substitute canola oil
  • 10 ounces
    turkey kielbasa sausage, 2/3 less fat, cut into 1/4-inch slices
  • 1 large
    onion, peeled and chopped
  • 2 cups
    baby carrots, chopped
  • grilled or roasted chicken breasts, boneless and skinless, torn into chunks
  • 2 cups
    less-sodium chicken broth
  • 1 teaspoon
    minced or chopped garlic
  • 2 teaspoons
    fresh thyme leaves or 1 teaspoon dried thyme
  • 1 dried
    bay leaf
  • 2 15-ounce cans
    white beans, cannellini or other, rinsed and drained
  • 3 tablespoons
    finely chopped fresh parsley or 1 1/2 teaspoons parsley flakes
  • 2 cups
    croutons of choice, optional
  1. Heat a large nonstick skillet or saucepan over high heat, and add onion, carrots, and kielbasa slices. Cook, turning often, until onion is golden and sausage is lightly brown on both sides.
  2. Add chicken, broth, garlic, thyme, bay leaf, and beans and stir to blend. Cover and bring to a boil. Reduce heat to low, and let simmer about 8 minutes to blend flavors and heat chicken and beans throughout.
  3. Spoon into shallow bowls (or freezer portions). Just before serving, sprinkle a little parsley over each serving along with 1/4 cup of croutons if desired.
Nutritional Information

Makes: 8 servings
  • Calories298
  • Protein27.5 g
  • Carbohydrates31.9 g
    • Dietary fiber7 g
  • Fat7 g
    • Saturated fat2.2 g
  • Cholesterol58 mg
  • Sodium415 mg
  • Calories from Fat21%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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