Curried Pinto Bean & Chicken Bake

This hearty and flavorful curried pinto bean and chicken casserole will satisfy the hungriest of appetites.

Recipe Ingredients:

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

Cooking Directions:

1. In a nonstick skillet, brown chicken; set aside.
2. 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.
3. Combine all ingredients in a greased casserole and cover.
4. 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.