Chicken and Bean Casserole

A quick, easy dish with chicken thighs.  Vegetables, beans spices - all combined into baked goodness.  If you do not like spicy foods, omit the cayenne.

15.5 oz Can Great Northern Beans, Rinsed and Drained
1 Tbl Olive Oil
4 Chicken Thighs
1/2 Cup Matchstick Carrots
1 Cup Grape or Cherry Tomatoes, Halved
4 Cloves Garlic
14.5 Ounce Can Fire Roasted Tomatoes
1/2 Tsp Thyme
1/4 Tsp Salt
1/4 Tsp Cayenne

Heat oven to 350 degrees.

In a large skillet, heat oil over medium high heat.  Add chicken and reduce heat tp medium low.  Cook chicken about 10 minutes, turning once to brown both sides.  Remove chicken to a plate.  Add Carrots, tomatoes and garlic to the pan.  Cook and stir about 5 minutes, stirring occasionally.  Stir in beans, tomatoes, thyme, salt and cayenne pepper.  Bring to a boil and put into a 2 quart baking dish.  Arrange chicken into a single layer on top.

Bake, uncovered, for 30 to 45 minutes until chicken is 165 degrees.