Inspired by the traditional French slow-cooked bean casserole, this tasty dish whips up in about 20 minutes! –Mellyn 

Yield: 8 servings

• 1 Tbsp oil
• 2 13-ounce cans chicken
• 1 Tbsp onion powder
• ¼ tsp garlic powder
• ¼ tsp thyme
• ¼ tsp rosemary
• ½ cup water
• 1 tsp chicken bouillon
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, drained (or ½ cup dry beans cooked to yield about 1 ½ cups)
• ¼ cup bacon bits
• 4 pieces bread, toasted
• 1 Tbsp oil
• 2 Tbsp parmesan cheese
• ½ tsp garlic salt
• 1 Tbsp parsley

1. Heat oil in a large skillet (I love cast iron for this because it can transfer right into my oven!)
2. Add chicken and sprinkle with onion, garlic, thyme and rosemary. Sauté until chicken begins to brown slightly.
3. Add water, bouillon, diced tomatoes, navy beans and bacon bits. Let mixture simmer while toasting the bread. If your skillet isn’t ovenproof, transfer contents into a casserole dish.
4. Brush toast with oil and cut into cubes. Arrange on top of casserole and sprinkle with parmesan cheese, garlic salt and parsley.
5. Bake at 350 degrees for 15-20 minutes, if desired.

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