Quick Chicken Cassoulet

• 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. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
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. Cover and bake in a 350u0b0 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.

bread crumbs, olive oil, shallots, garlic, carrot, white beans, chicken, chicken, tomatoes, herbes, bay leaf, chicken broth, salt, pepper

Taken from www.myrecipes.com/recipe/quick-chicken-cassoulet (may not work)