Chicken, Tomatillo and Bean Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Mark Bittman’s How to Cook Everything. Ingredients:
2 tablespoons olive oil |
1 onion, diced |
1/4 cup shallot, chopped |
1 teaspoon fresh thyme |
2 cups tomatillos |
1/2 cup stock (whatever you have around) |
4 cups cooked cannellini or 4 cups lima beans |
2 cups shredded cooked chicken |
1 1/2 cups monterey jack cheese or 1 1/2 cups cotija cheese |
Directions:
1. Preheat oven to 400 degrees. Grease the bottom and sides of a square glass baking dish.
2. Put the oil in a large skillet over medium heat. When oil is hot add the shallot and onion, cooking until soft, about 5 minutes. Add the thyme and cook for another minute. Add tomatillos and stock to the skillet, cooking while stirring occasionally until tomatillos break up and become saucy, about 10 minutes.
3. Put half the beans in the bottom of the greased dish, sprinkling with salt and pepper. Follow with a layer of the tomatillo mixture, then a layer of the shredded chicken, finally a layer of cheese. Repeat with the other half of the ingredients to make a second layer to the dish. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes.
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