Quick and Easy Chicken Cassoulet

• 6 slices bacon
• 1 3/4 pounds chicken breast halves, boneless, skinless skinless, chicken breast pieces
• 2 pounds polish kielbasa sausage cut into 1/4 inch diagonal pieces
• 2 cloves garlic minced
• 1 medium onions chopped
• 1 1/2 cups sweet yellow bell peppers red, and orange bell peppers chopped (about 10 small peppers)
• 8 ounces mushrooms sliced
• 1/2 cup celery chopped
• 2 tablespoons butter
• 30 ounces white beans two cans drained, small
• 1/2 cup white wine

1. Preheat oven to 350F (180C).
2. Chop bacon into small bits and cook until crisp in a medium skillet over medium heat.
3. Drain and remove the bacon bits to a small dish leaving 2 tablespoons of the bacon fat in the pan.
4. Brown the chicken and sausage pieces in small batches.
5. Transfer the pieces to a 13 x 9 inch baking dish.
6. Meanwhile melt 2 tablespoons of butter in a large skillet.
7. Add the onions, red, yellow and green peppers, celery, garlic, and mushrooms and saute for about five minutes.
8. Add the white beans to the vegetable mixture.
9. Add the white wine and bacon to the skillet and simmer for about 3 minutes.
10. Add the entire contents of the skillet over the chicken and sausages and cover with foil.
11. Bake in the preheated oven for 20 minutes then uncover and bake for another 15 minutes more.
12. Serve with french bread.

bacon, chicken breast halves, polish kielbasa sausage, garlic, onions, sweet yellow bell peppers red, mushrooms, celery, butter, white beans, white wine

Taken from recipeland.com/recipe/v/quick-easy-chicken-cassoulet-50687 (may not work)