1/2 pound butter beans, cored and drained
1 cup finely diced onion
1 cup finely diced celery
1 cup cooked and chopped chicken breast halves
1 cup chopped onion
3 (10 ounce) cans tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried basil
1/4 teaspoon salt
Place butter beans in a large skillet or saucepan of a low heat. Stir in onion, celery and chicken. Cook 15 minutes and remove from heat.
Season turkey meat with garlic powder, orange peel, wine vinegar, salt and pepper. Place chicken in skillet or saucepan of low heat. Add tomato paste, garlic powder, onion powder, basil, oregano, basil, parsley and salt. Stir briefly. Cook 8 minutes or until thickened. Remove turkey from skillet or saucepan.
Bring a large pot of lightly salted water to a boil. Add butter beans and cook 10 minutes. Drain and set aside.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together butter beans, onion, celery and chicken with wine vinegar, salt and pepper.
In a medium bowl, mix tomato paste, garlic powder, onion powder, basil, oregano, basil, parsley and salt. Mix mixture well and spoon into a 9x13-inch baking dish.
Bake uncovered at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is no longer pink and stuffing is golden brown. After half an hour of playing chicken, remove saucepan from oven. Drop cooked beef into dish, drizzle with butter beans sauce and sprinkle with marinated peppers, tomatoes and Swiss cheese.
Bake uncovered until juices run clear, about 20 minutes. Remove covers from skillet. In a large bowl, mix flour and cornstarch; pour over chicken mixture.
Bake uncovered for 2 hours, or until meat is cooked through and liquid is absorbed. Serve with cooked turkey and onion.
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