Recipes:
# Chicken and Sausage Bake
## INGREDIENTS
* ¼ cup olive oil, divided
* 2 cloves garlic, crushed
* 2 skinless, boneless chicken breast halves, cubed (about 4 ounces each)
* ½ pound Polish sausage, sliced ¼ inch thick
* 1 (16-ounce) can Great Northern beans, rinsed and drained
* 1 (16-ounce) can kidney beans
* 1 can Italian-style tomatoes, drained
* 1 teaspoon dried thyme
* ½ teaspoon salt
* ¼ cup chicken broth or white wine
* 4 green onions, sliced
**SERVES 4**
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## Make Ahead
You can prepare this dish through **step 2** up to **2 hours ahead**.
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## Variation
For a true Spanish flavor, use **Spanish chorizo sausage** in place of the Polish sausage.
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### 1
Preheat oven to **375°F**.
Heat **2 tablespoons oil** in a medium ovenproof skillet over medium heat; add garlic and chicken.
Cook until chicken is browned, about **5 minutes**.
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### 2
Add sausage, beans, tomatoes, thyme, salt and broth to skillet; stir.
Cover skillet.
Place in oven until chicken is cooked through, about **15 minutes**.
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### 3
Add onions to skillet; stir.
Drizzle remaining oil over top.
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### 4
Cover casserole; cook until onions are tender, about **10 minutes longer**.
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## Make It Quicker
* If your favorite skillet does not have a lid, you can always use heavy aluminum foil.
