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Transfer the mixture to the casserole and bake in the oven for 50 minutes, stirring and scraping the bottom with a wooden spoon to distribute the browned bits and keep it from sticking every 20 minutes, until browned on top

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(We love the charred edges!) Small crunchy toasts make a heartier stand-in for croutons, and we cook the chicken breasts, tossed with a touch of mustard and thyme, until they just hit 160F to ensure they are moist and tender