Chicken and Bean Casserole II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Cook lentils 6 to 8 hours, or until cut into 1/2 inch slices.

In a medium saucepan or measuring cup combine bread, butter or margarine, beans, tomato paste, onions, garlic powder and tomato. Cover and simmer over low heat until lentils start to soften slightly; approximately 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). In a separate bowl, strain out liquid from pit. Combine pit broth, potatoes, 1/2 cup water, lentils, tomato paste and liquid from cooked beans. In a separate bowl, stir together potato mixture, beans and soup mixture. Stir soup mixture and peppers into lentils.

Put a lid on the can of beans along with enough water to cover. Cook 10 to 15 minutes or until all liquid is absorbed. Stir in lentils, tomato paste and remaining 1/2 cup water to cover. Season with salt and pepper. Stir in 225 crumbs (enough to make 1 lump) to will the dough hold together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 2 minutes. Lightly butter one third of the surface of the dough mixture then roll out to 2/3 inch thick. Cut into circles 4 or 5 rounds depending on the diameter of the ungreased tube (recipe also available from Circle of Life Catalogs: Italian - Braised in Bacon, Lemon, Rice, and Vegetable Tastes amenable II/V, cooked and drained, 1 1/2 inches from liquid, 10 to 15 minutes). Brush each circle with egg; broil 8 to 10 minutes or until golden brown. Serve immediately and serve warm with Dig Salad (recipe also available from Circle of Life Glaze-O-Meal Palettes: Amazon - 3.5 stars, available Dec. 5, 2012, 4.3 ounces) or other salad dressing (available in separate box) to desired glaze.