Chicken Eggplant And Green Beans Casserole Recipes

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CHICKEN AND GREEN BEAN CASSEROLE



Chicken and Green Bean Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 31

Salt
1 1/2 pounds green beans, trimmed and cut into thirds
1 tablespoon EVOO
1/2 pound button mushrooms, sliced
4 tablespoons butter
2 large shallots, chopped
3 to 4 cloves garlic, chopped
Pepper
2 tablespoons chopped fresh thyme
4 tablespoons flour
1/2 cup dry white wine
2 cups chicken stock/poaching liquid from Poached Chicken, recipe follows
1 cup cream or half-and-half
1 wheel Boursin (5.4 ounces) or other garlic-and-herb cheese
1 1/2 pounds cooked pulled or sliced Poached Chicken, recipe follows
2 to 3 tablespoons fresh chopped tarragon or 1 tablespoon dried tarragon
Fried Onions, homemade or store-bought, recipe follows
One 4- to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt
Frying oil
1 small to medium onion, very thinly sliced
1 cup buttermilk
1 cup flour, aggressively seasoned with salt, pepper and paprika

Steps:

  • For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.
  • Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes. Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more. Add the flour, stir a minute, add the wine, stir in the stock and thicken. Add the cream and Boursin and reduce the heat to simmer. Add the green beans and chicken and thicken a bit; stir in the tarragon.
  • Transfer into a casserole dish and cool. Cover and refrigerate for a make-ahead meal.
  • To reheat: Bring back to room temp. Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
  • Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat. Separate the onion rings and soak in the buttermilk. Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions.

CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE



Chicken, Eggplant, and Green Beans Casserole image

This was one of the very first casseroles I made for my family. It was originally a green bean casserole recipe, but since I wanted this to be an (almost) all-in-one dish I added the ground chicken and eggplant. I also added more spices. My 2-year-old twins loved it and so did my hubby! It's a hearty dish that we usually eat with brown rice and/or crusty bread. It's also good served with a side of fresh and crisp green salad with tangy dressing. This casserole may be too mushy for some people. If you don't want it to turn out that way, you can substitute the ground chicken with 1 1/2 to 2 cups of cooked and cubed boneless, skinless chicken breast.

Provided by Lizzy Shakuntala Indriyanto

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup sour cream
¼ cup diced onion
2 teaspoons garlic powder
1 teaspoon white sugar
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
½ pound ground chicken
2 cups fresh green beans, chopped
1 eggplant, sliced into thin rounds
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
  • Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
  • Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
  • Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 11.4 g, Cholesterol 92.9 mg, Fat 26 g, Fiber 1.7 g, Protein 20.6 g, SaturatedFat 16 g, Sodium 544.1 mg, Sugar 1.8 g

CHICKEN-GREEN BEAN CASSEROLE



Chicken-Green Bean Casserole image

Love green bean casserole? Now you can make a whole meal of it by adding chunks of tasty chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 6

1 bag (12 oz) frozen cut green beans
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
2 cans (5 oz each) chunk chicken, drained
1/2 cup milk
1 bag (6 oz) chow mein noodles
Sliced almonds, if desired

Steps:

  • Heat oven to 350°F. Cook green beans as directed on bag; drain.
  • In 2-quart casserole or 8-inch square glass baking dish, mix soup, chicken and milk. Stir in beans.
  • Bake 30 to 40 minutes or until hot in center. Serve over noodles. Sprinkle with almonds.

Nutrition Facts : Calories 400, Carbohydrate 39 g, Cholesterol 35 mg, Fat 3, Fiber 4 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 0 g

EGGPLANT CHICKEN CASSEROLE



Eggplant Chicken Casserole image

I sometimes use cheddar flavored veggie shreads in this recipe. You can also substitute the chicken with another meat or TVP.

Provided by mandagirl

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups cubed eggplants
1 small onion, chopped
6 ounces cheddar cheese, grated
2 (8 ounce) cans tomato sauce with basil garlic and oregano
1 cup cooked chicken, cut up
2 eggs, beaten
pepper, to taste
parmesan cheese, for top

Steps:

  • Heat a skillet over medium heat.
  • Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
  • Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
  • Pour into a casserole dish that has been sprayed with vegetable spray.
  • Sprinkle with parmesan cheese.
  • Bake at 350 degrees for about 1 hour.

GREEN BEAN AND CHICKEN CASSEROLE



Green Bean and Chicken Casserole image

Blend, layer, bake--it's as easy as that to make this quick supper solution, thanks to canned soup, pre-seasoned bread crumbs, and frozen veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 6

1 can (10 3/4 oz) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter or margarine, melted
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
2 cups frozen cut green beans, thawed

Steps:

  • Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
  • In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
  • Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

Nutrition Facts : Calories 450, Carbohydrate 25 g, Cholesterol 125 mg, Fat 4, Fiber 2 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 4 g, TransFat 1 g

CHICKEN AND GREEN BEAN CASSEROLE



Chicken and Green Bean Casserole image

This is a third generation recipe and one that is about as simple as it gets. French-style green beans are topped with Chicken breasts, a creamy soup mixture, and a sprinkling of parmesan cheese and baked until bubbly. Best served over mashed potatoes or rice.

Provided by CHEROKEE37

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 (14.5 ounce) cans French-style green beans, drained
1 (10.5 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
1 teaspoon garlic powder
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
  • Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
  • Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 14.2 g, Cholesterol 86.9 mg, Fat 44.3 g, Fiber 1.8 g, Protein 28.8 g, SaturatedFat 8.1 g, Sodium 1520 mg, Sugar 4.5 g

CHICKEN AND GREEN BEAN CASSEROLE



Chicken and Green Bean Casserole image

Easy! Found majority of this recipe online & changed it up a little. We just added a dinner roll, but you could serve over mashed potatoes.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 boneless skinless chicken breasts
2 (14 1/2 ounce) cans green beans, drained
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/4 cup shreded parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breasts (no more than a couple of minutes each side). Do not cook through. Remove from heat, and set aside.
  • Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans.
  • In a small bowl, mix together the soup. milk & spices. Pour over the top of the chicken and green beans. Sprinkle Parmesan cheese over the top.
  • Bake uncovered at 350 degrees for 35 to 40 minutes in until the chicken is no longer pink, and the cheese is browned.

GREEN BEAN CHICKEN CASSEROLE



Green Bean Chicken Casserole image

My husband, who claims to be strictly a meat-and-potatoes man, asked for seconds the first time I threw together this comforting all-in-one meal. My daughter and several guests raved about it, too. It's easy to assemble with cooked chicken, frozen green beans and convenient pantry items. -DeLissa Mingee Warr Acres, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
4 cups cubed cooked chicken
1-3/4 cups frozen french-style green beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENT (for each casserole):
2/3 cup french-fried onions

Steps:

  • Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden. Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.,

Nutrition Facts : Calories 400 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1319mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

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