Sausage And Chicken Cassoulet

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package smoked sausage, sliced
• 1 lb uncooked chicken breast, strips chopped
• 1 (15 7/8 ounce) can great northern beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes with onion and garlic, drained
• 1 (14 ounce) can chicken broth
• 1 1/2 teaspoons dried thyme
• 1 (6 ounce) package buttermilk cornbread mix
• 2/3 cup water or 2/3 cup milk

Recipe

• 1 cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. set sausage aside.
• 2 cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.
• 3 return sausage to skillet with chicken. stir in beans and next 3 ingredients. bring to a boil.
• 4 stir together cornbread mix and 2/3 cup water. pour evenly over hot sausage mixture in skillet.
• 5 bake at 400° for 30 to 35 minutes or until golden. let stand 10 minutes before serving.
• 6 note: for testing purposes only, we used martha buttermilk cornbread mix. we also used a le creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) saucier pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. both skillets worked fine.