Quick Chicken Cassoulet

Ingredients:

• 1 cup fresh or dried bread crumbs
• 2 1/2 TBS olive oil
• 1/3 cup minced shallots
• 4 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 2 cans (15 oz each) small white beans, drained and rinsed
• 2 cups cooked chicken cut into 1-inch chunks
• 1-14 oz can diced tomatoes
• 1 tsp herbes de Provence
• 1 bay leaf
• 1/2 cup low sodium chicken broth
• Salt and freshly ground pepper to taste

Preheat oven to 350 degrees. In a bowl, mix bread crumbs and 2 TBS oil; set aside. Pour remaining 1/2 TBS 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, tomatoes, herbs, chicken broth, salt, and pepper; stir until well combined. Cover and bake in 350 degree 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. 4 servings.