8                 skinless, boneless chicken thighs
3        T       olive oil
2        c        sliced fresh mushrooms
2-3    tsp     finely chopped fresh or dried rosemary
½        c        vermouth or dry white wine
4(15 oz) cans navy beans, drained and divided
1        c        shredded Parmesan cheese
1        c        Italian breadcrumbs
1        tsp     salt
½        tsp     pepper
1 ½     c        mushroom gravy (used dry mix to make 12 oz)
2        t        butter cut up

1.  Brown chicken thighs on both sides in hot oil in a large iron skillet over medium-high heat.

2.  Add 2 cups mushrooms and rosemary.  Saute 3 minutes.

3.  Stir in vermouth, cook 5 minutes.  Add 2 cans navy beans, gently pressing into skillet.

3.  Sprinkle with ½ c Parmesan cheese, ½ c breadcrumbs, salt, and pepper. Drizzle with gravy.  Add remaining 2 cans navy beans.  Sprinkle with remaining ½ caup Parmesan cheese and remaining ½ c breadcrumbs;  dot with butter.

4.  Bake, covered with aluminum foil, at 350° for 40 minutes.  Remove foil, and bake 20 more minutes or until golden brown.

This recipe can easily be doubled or ½’d or made a day ahead.  If making ahead, bring to room temperature before putting in oven.  Also, if doubling recipe, cook in oven 1 hour covered, ½ hour uncovered.