Bean and Chicken Cassoulet #SundayFunday

This quick and easy bean and chicken cassoulet has all the flavor of those long, slow recipes so that you can enjoy it anytime.

You might wonder how I am sharing this for the Sunday Funday theme of Croissants.......

My friend Cam of Culinary Adventures wth Camilla is hosting our Sunday Funday group today.  Cam asked us to share recipes that feature Croissants.  It seems that yesterday was National Croissant Day....who knew?

So this is what Cam had to say about it......

"Let's share favorite recipes for MAKING croissants or just USING already made croissants (croissant bread pudding with store-bought croissants, anyone?!). Just have fun."

Let's see what everyone decided to share today......

• Bean Cassoulet by A Day in the Life on the Farm
• Cheesy Sausage and Croissant Casserole by Making Miracles
• Chocolate Croissants (Pain au Chocolate) by Karen's Kitchen Stories
• Croissants aux Amandes (Almond Croissants) by Food Lust People Love
• Homemade Crescent Rolls by Amy's Cooking Adventures
• Mardi Gras Cream Cheese King Cake Croissants by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Croissants by Culinary Adventures with Camilla
• Yeasted Croissant by Sneha's Recipe

You might be wondering how a Bean and Chicken Cassoulet got made for a Croissant Event.  Well...it's a long story.......

You see, we bloggers are planners.  We plan our menus weeks and months in advance of events, especially if, like me, your posts are also your meals.  So when Cam suggested this theme I had planned on making some Croissants.  I had made them before when I shared these Chocolate Croissants and they turned out well, so I was excited to try my hand at them again, just plain or perhaps with some cheese.  

Then life happened.  The Monday after Christmas my husband had a stroke and ended up in the hospital.  The dinner I had planned and was going to serve the croissants with was canceled.  My husband spent a few days in the hospital and was sent home on the evening of December 29th.  

I began researching different diets to help control high blood pressure as this appeared to be the only cause of his stroke.  I made up a menu that did not include croissants LOL....

On December 31st, my husband, again, began showing signs of stroke.  Back to the hospital he went where he spent a week undergoing tests and being treated for high blood pressure.  While he was in the hospital, I spent my time researching recipes that were low sodium, heart healthy and nutritious dinners to try to get him back to top condition. 

The week he was home was amazing.....he was doing better than he had since the Powered Parachute Crash.  Then a week later he was again showing symptoms of a stroke.  Back to the hospital where they found a brain bleed and put him into ICU.  

This cassoulet was on the menu for the night he went back to the hospital.  I had taken the chicken out of the freezer and had bought the croissants to stale up so I could turn them into croutons.

That first night, I ended up picking up fast food on the way home for the Teen and I.  The following day, our eldest son flew home from VA.   On the way home from the airport he stopped and picked up Chinese.   The following night I told him I had to make this casserole because I had taken the chicken out for it.  I went to grab the croissants...The Teen had eaten them.  Chuck ran up to the store and bought me some more so my croissants were not stale when I used them but they still worked out beautifully.

So that's my story and I'm sticking to it and this cassoulet is a stick to the ribs type dinner without the 

time needed for the classic dish.  Enjoy.......

One Pot Dinners, Chicken, Beans, Casseroles, Entrees

Entrees, Chicken, Casseroles

American

Yield: 4 servings

Author: Wendy Klik

Bean and Chicken Cassoulet

This quick and easy bean and chicken cassoulet has all the flavor of those long, slow recipes so that you can enjoy it anytime.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 2 T. olive oil, divided
• 1 lb. boneless, skinless chicken thighs
• 4 Chicken Italian Sausages
• 1/2 Vidalia onion, chopped
• 2 t. dried Italian herbs
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can prepared baked beans
• 1/2 c. chicken broth
• 2 croissants, cubed
• 1/2 t. lemon pepper seasoning
• 1 T. minced parsley

Instructions

1. Heat 1 Tablespoon of the oil in a dutch oven over med high heat.  Add the chicken and brown on both sides.  Add the sausage and cook until browned all over.  Add onions and Italian herbs, cook for a minute or two until onions start to soften.  Add the tomatoes with their juice, beans and broth.  Bring to a boil.  Cover and place into a preheated 400* oven for 25 minutes.
2. Toss croissant cubes wth the remaining olive oil, lemon pepper and parsley.  Scatter on top of the ingredients in the pot and return to the oven, uncovered for another 15 minutes, until browned and slightly crisp.

Notes:

Adapted from a recipe found at Taste of Home

Calories

730.46

Fat (grams)

39.30

Sat. Fat (grams)

12.66

Carbs (grams)

37.98

Fiber (grams)

5.29

Net carbs

32.70

Sugar (grams)

14.70

Protein (grams)

58.54

Sodium (milligrams)

1064.82

Cholesterol (grams)

252.00

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