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Easy Greek Chicken Casserole




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




1 tablespoon olive oil

2 cups chopped onion (about 1 large)

2 tablespoons dried thyme

1 to 2 teaspoons black pepper

10 garlic cloves, minced

6 cups (1/2-inch) cubed red potato (about 2 pounds)

2 cups (1-inch) cut green beans (about 1/2 pound)

1/4 cup water

2 tablespoons anchovy paste or finely chopped olives

2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained

8 skinned, boned chicken thighs (about 1 pound)

1/2 cup (2 ounces) crumbled feta cheese



Recipe



Preheat oven to 375 degrees F.


Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375 degrees F for 45 minutes.