Quick Chicken Cassoulet

James Carrier

Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 37%
  • Protein: 24g
  • Fat: 12g
  • Saturated fat: 2.1g
  • Carbohydrate: 24g
  • Fiber: 5.2g
  • Sodium: 866mg
  • Cholesterol: 51mg


  • 1 cup fresh or dried bread crumbs
  • 2 1/2 tablespoons olive oil
  • 1/3 cup minced shallots
  • 4 cloves garlic, peeled and minced
  • 1 carrot (about 4 oz.), peeled and diced (1/4 in.)
  • 2 cans (15 oz. each) small white beans, drained and rinsed
  • 1 cup 1-inch chunks cooked chicken (see note above)
  • 8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
  • 1 can (14 oz.) diced tomatoes
  • 1 teaspoon herbes de Provence
  • 1 dried whole bay leaf
  • 1/2 cup fat-skimmed chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
  2. 2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
  3. 3. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.
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