Quick Chicken Cassoulet with Artichoke and Olives

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup sliced black olives
• 1 cup canned artichoke hearts, drained and quartered
• 1 cup canned diced tomatoes
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine chicken, olives, artichokes, tomatoes, broth, oregano, garlic powder, salt, and pepper. Mix until combined.
3. Transfer mixture to a 9x13-inch baking dish. Sprinkle Parmesan cheese over the top.
4. Bake for 25-30 minutes, or until chicken is cooked through and cheese is golden and bubbly.
5. Serve hot.

Interesting Facts

• Cassoulets originated in the south of France in the 14th century.
• The name "cassoulet" is derived from the French word for “casserole”.
• Cassoulet is typically made with white beans, but other types of beans can be used.
• The traditional version of cassoulet includes duck, pork, and sausage.