Ground Chicken and Bean Bake Recipe
I’ve had a dish like this many times before, usually at potlucks or picnics, but this was the first time that I tried to make it with chicken instead of ground beef. It turned out so well that I think I will always do it that way. I included the red pepper just to spice it up a bit, but left it optional depending on your taste.
Prep time: 30 minutes
Cook time: 1.25 hours
5 strips thick cut bacon, sliced into 1/2 inch pieces
1 cup onion, chopped
1 cup celery, chopped
1 pound ground chicken
1/2 teaspoon Montreal Chicken Seasoning
1/2 freshly ground black pepper
1/4 teaspoon ground red pepper (optional)
1 16 ounce can homestyle pork and beans
1 15 ounce can black beans (drained)
1 16 ounce can butter beans (drained)
1 16 ounce can garbanzo beans (drained)
1 14.5 ounce can petite cut diced tomatoes (drained)
1/2 cup chili sauce
1/3 cup brown sugar (packed)
1 tablespoon cider vinegar
1 teaspoon mustard powder Directions
Preheat oven to 350 degrees.
In skillet, fry bacon until just lightly browned.
Add onion and celery and sautÃ© until wilted, about 5 minutes.
Add ground chicken. Sprinkle with Montreal Chicken seasoning, black pepper and red pepper.
Break up chicken and cook until chicken is no longer pink. Remove from heat.
In a large bowl, combine beans, tomatoes, chili sauce, brown sugar, vinegar and mustard powder.
Add bacon and ground chicken mixture. Stir until blended.
Pour into four quart casserole dish, cover, and bake for 1 hour.
Remove cover, and continue to bake for 15 minutes to lightly brown the top.