Curried Pinto Bean & Chicken Bake
This hearty and flavorful curried pinto bean and chicken casserole will satisfy the hungriest of appetites.
3 cups cooked pinto beans, drained and rinsed*
2 boneless, skinless chicken breasts, cubed
1/2 cup onion, chopped
1 garlic clove, minced
1 cup carrots, diced
1 green bell pepper, diced
2 teaspoons curry powder
2 tablespoons all-purpose flour
1 (14.5-ounce) can chicken broth
- In a nonstick skillet, brown chicken; set aside.
- Coat skillet with nonstick cooking spray and sauté onion, garlic, carrots, pepper and curry powder. Stir in flour. Gradually stir in broth until mixture thickens.
- Combine all ingredients in a greased casserole and cover.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
Makes 6 servings
*1 1/3 cups dry pinto beans, cooked and drained or use 2 (15-ounce) cans pinto beans, drained and rinsed.
Recipe provided courtesy Michigan Bean Commisson.