Chicken White Bean Tomato Casserole

Chicken White Bean Tomato Casserole

Ingredients
1 tablespoon olive oil
6 chicken breasts(about 2-1/4 pounds total)
2 Tbsp lemon pepper
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
3 stalks celery, sliced
3 cloves garlic, minced
1 can Great Northern beans
1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
6 ounces light, cooked smoked sausage, cut into bite-size pieces (optional)
1 teaspoon oregano
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1. Preheat oven to 350 degrees F. In a large skillet, heat oil over
medium-high heat. Add chicken; season with lemon pepper, and reduce heat to medium-low. Brown chicken about 10 minutes, turning once to brown both sides. Remove chicken from skillet, but leave drippings.
2. Add carrots, onion, celery, and garlic to drippings in skillet. Cover
and cook about 10 minutes or until vegetables are just tender, stirring
occasionally. Stir in beans, undrained tomatoes, sausage (optional),
thyme, oregano, salt, and, if desired, cayenne pepper. Bring to boiling.
Transfer mixture to a 2-quart rectangular baking dish. Arrange chicken
on top. Try to put some of liquid mixture on top of chicken to keep chicken moist.
3. Bake, uncovered, about 25 minutes or until chicken is no longer pink
(180 degrees F). Makes about 6 servings
4. Enjoy