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1 large onion, chopped	Bay leaf
2 celery ribs, sliced	1 14-oz. can stewed tomatoes
2 small bell peppers, chopped	1 cup cracked wheat
2 Tblsp oil	1/4 c chicken broth
1/2 tsp dried thyme	1 pound chicken breasts, cubed
1/2 tsp garlic powder	1 can red beans, drained

Heat oil in saucepan over medium heat. Add vegetables (I prefer red peppers); saute for about a minute. Cover pan and simmer over low heat, stirring occasionally, until vegetables are tender (8-10 minutes). Add thyme, garlic, cayenne, bay leaf, tomatoes, cracked wheat, and broth. Bring liquid to a simmer; season to taste with salt and pepper. Heat oven to 350 degrees. Bake uncovered for 20 minutes. Meanwhile cut chicken into 1/2-inch cubes. Stir chicken into casserole; bake covered until poultry is just cooked through, about 10 minutes.