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Chicken and Cannellini Casserole Recipe
|Chicken parts||1 1⁄2 Pound (Legs And Thighs)|
|Onion||2 Tablespoon, diced|
|Garlic||1 Clove (5 gm), minced|
|Celery||1⁄3 Cup (5.33 tbs), diced|
|Tomato paste||2 Tablespoon|
|Canned tomatoes||1 Cup (16 tbs), chopped (Reserved Juice)|
|Oregano leaves||1⁄4 Teaspoon|
|Drained canned cannellini beans||12 Ounce|
|Parsley||2 Teaspoon, chopped|
Serving size: Complete recipe
Calories 1378 Calories from Fat 212
% Daily Value*
Total Fat 24 g36.5%
Saturated Fat 5.8 g29%
Trans Fat 0 g
Cholesterol 476.2 mg
Sodium 937 mg39%
Total Carbohydrates 108 g36.1%
Dietary Fiber 29.4 g117.8%
Sugars 6.9 g
Protein 182 g363.5%
Vitamin A 72.5% Vitamin C 113.4%
Calcium 34.4% Iron 103.6%
*Based on a 2000 Calorie diet
Dry chicken with paper towels.
Bake on rack in roasting pan 15 minutes, turning once.
Remove and discard skin.
Spray a saucepan that has an ovenproof handle, or a 1 1/2-quart flameproof casserole, with nonstick cooking spray.
Add onion and garlic to pan and cook until softened; add celery.
Stir in tomato paste; add tomatoes with reserved juice, oregano, salt, and pepper.
Bring mixture to a boil; reduce heat and simmer 5 minutes.
Add chicken and beans; stir to combine.
Cover and bake 15 minutes.
Remove cover and bake 5 minutes longer or until some of the liquid has evaporated and chicken is tender.
Sprinkle with parsley.