Italian Chicken Casserole

ITALIAN CHICKEN CASSEROLE

2 lbs boneless skinless thighs

Olive oil

Dried bell peppers

4 cans green beans, drained

1 can diced tomatoes, rinsed and drained

1 can navy beans, rinsed and drained 

Italian blend seasoning

Dash chicken grill seasoning

Salt and pepper

2 cups cooked quinoa

Brown thighs in olive oil in large skillet. Add water, bell peppers, cans, and seasonings to taste. Cook on medium-low for 30 minutes, covered. Stir, cover, and cook 15 more minutes. 

Remove with slotted spoon. Reduce juices and add to chicken mixture. Stir in quinoa. Drizzle with olive oil and mix.