Bean and Chicken Casserole
This sweet and tangy dish is a great way to stretch the family budget and make use of any leftover meat. Try an equal amount of turkey, ham or pork roast in place of the chicken in the recipe.
1 Tbsp vegetable oil
1 onion, chopped
2 stalks of celery, chopped
1/2 cup ketchup
1/2 cup brown sugar
1 Tbsp prepared mustard
1 tsp white vinegar
1 tsp salt
2 cup chopped cooked chicken
1 (16-ounce) can red kidney beans, drained
1 (16-ounce) can, baked beans
Preheat oven to 375°F. Heat oil in a skillet over medium-high heat; add onion and celery. Cook, stirring occasionally, until celery is tender, about 5 minutes.
Combine ketchup, brown sugar, mustard, vinegar and salt in a small bowl.
Add chicken and beans to skillet; stir well. Pour ketchup mixture over chicken and beans; stir to coat.
Spoon mixture into a medium casserole. Bake chicken mixture until hot and bubbly, about 35 minutes.
Save time washing dishes and use an ovenproof pan. A cast-iron skillet or a Dutch oven would be suitable for this recipe.