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    Quick Chicken Cassoulet

    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
    • 4 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


    Step 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.
    Step 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.
    Step 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.

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