Saturday, March 14, 2009

Chicken and Bean Casserole

Yum! This is the kind of dish that my husband and child love equally. I love it because it's easy to throw together. It's also the kind of dish that I'm reluctant to tell my husband how it's made for fear that he will turn his nose at it. Ketchup and mustard? Yes, those are the simple ingredients that really make this dish. The recipe suggests this is a great one for leftover chicken or turkey, but I rarely have that on hand. It didn't take long to saute some chicken for this recipe.


1 tbsp oil
1 onion, chopped
2 celery stalks, chopped
1/2 cup ketchup
1/2 cup brown sugar
1 tbsp mustard
1 tsp white vinegar
1 tsp salt
2 cups chicken, cooked and chopped
1 16 oz can red kidney beans, drained
1 can baked beans


  1. Preheat oven to 375 F.
  2. Heat oil in skillet over medium high heat; add onion and celery. Cook, stirring occasionally, until celery is tender, about 5 minutes.
  3. Combine ketchup, brown sugar, mustard, vinegar and salt in small bowl.
  4. Add chicken and beans to skillet; stir well. Pour ketchup mixture over chicken and beans; stir to coat.
  5. Spoon mixture into a medium casserole dish. Bake until hot and bubbly, about 35 minutes.
Inspiration: Easy Everyday Cooking card

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