One-pan chicken and bean casserole
2 large, coarsely chopped
Cooked skinless chicken breast
2 cup(s), chopped, (320g)
Canned cannellini beans, rinsed, drained
2 400g can
100 g, (see tip)
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
½ tsp, or powder
1 x 3 second spray(s)
- 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.
- 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.