One-pan chicken and bean casserole
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Tasty and so easy to prepare, this hearty one-pan dinner is topped with herb-flecked crumbs, then toasted under the grill for a crispy, golden finish.
Ingredients
Zucchini
2 large, coarsely chopped
Cooked skinless chicken breast
2 cup(s), chopped, (320g)
Basil pesto
50 g
Canned cannellini beans, rinsed, drained
2 400g can
Fresh breadcrumbs
100 g, (see tip)
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
Vegetable oil
2 tbs
Garlic granules
½ tsp, or powder
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large ovenproof non-stick frying pan with oil and heat over a medium-high heat. Cook zucchini, stirring occasionally, for 5 minutes or until light golden and starting to soften. Stir in chicken, pesto, beans and ½ cup (125ml) water. Season with salt and pepper. Simmer for 2 minutes or until sauce thickens, adding a splash more water if sauce seems too dry.
2
Meanwhile, preheat oven grill to medium. Combine breadcrumbs, parsley, oil and garlic powder in a small bowl. Scatter crumb mixture over chicken and bean mixture in pan. Place pan under preheated grill and cook for 2-3 minutes, until topping is golden. Sprinkle with extra parsley to serve.
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