GREEN BEAN AND CHICKEN CASSEROLE
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
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 & GREEN BEAN BAKE
How much awesomeness can you bake in one 13x9-inch dish? Get out the chicken, stuffing mix, condensed cream of chicken soup and green beans-and find out!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Place chicken in 13x9-inch baking dish. Mix soup and green beans; spoon evenly over chicken. Top with prepared stuffing.
- Bake 30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 900 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 30 g
CHICKEN AND GREEN BEAN CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h20m
Yield 6 servings
Number Of Ingredients 31
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.
GREEN BEAN CHEDDAR CHICKEN
This is an easy to prepare, make-ahead-if-you-wish dish. All you need for accompaniment is mashed or baked potatoes, or rice. Great for company!
Provided by Marilyn G.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place the bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Melt the butter in a skillet, and saute the chicken breasts 10 to 12 minutes on each side, until the exterior is golden, the meat is no longer pink, and the juices run clear.
- Place the green beans in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender.
- Preheat the oven broiler. Lightly grease a 9x13 inch baking dish.
- Arrange the beans in the bottom of the prepared baking dish. Top with the chicken, and cover evenly with the soup. Sprinkle with bread crumbs and bacon, and top with Cheddar cheese.
- Broil 10 minutes, or until browned and bubbly.
Nutrition Facts : Calories 677.3 calories, Carbohydrate 27.6 g, Cholesterol 172.2 mg, Fat 39.4 g, Fiber 6.2 g, Protein 53.4 g, SaturatedFat 21.3 g, Sodium 1695.1 mg, Sugar 3.9 g
QUICK CHICKEN WITH GREEN BEANS
For those of you who love Green Bean Casserole, Here is a Quick and Easy Main Dish that doesn't leave you waiting for the holidays to enjoy.
Provided by RobinAnn
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large skillet with cooking spray and place over medium-high heat on stove.
- Add Chicken to skillet and cook until browned on all sides.
- Combine Remaining ingredients except rice and add to skillet.
- Reduce heat to low, cover and simmer for 5-10 minutes.
- If mixture is too thick after simmering, add milk to desired thickness.
- Serve over warm white rice.
SWISS CHICKEN AND GREEN BEAN BAKE
Make and share this Swiss Chicken and Green Bean Bake recipe from Food.com.
Provided by Boca Pat
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Grease 2 qt baking dish.
- In lge bowl combine rice, milk, beans and soup; blend well; pour into baking dish.
- Place 1 chicken breast half between 2 pieces of plastic wrap and working from center, lightly pound chicken with flat side of meat mallet or rolling pin until 1/4 inch thick.
- Remove wrap and repeat with remaining chicken breast halves.
- Place 1/4 cup swiss cheese on each chicken breast half; roll up jello roll style and place over rice mixture in baking dish.
- Cover with foil Bake for 50-55 minutes; top with onions; bake uncovered for about 5 to 10 more minutes.
Nutrition Facts : Calories 493.3, Fat 17.2, SaturatedFat 7.7, Cholesterol 106.8, Sodium 1001.4, Carbohydrate 44, Fiber 3.8, Sugar 2.8, Protein 39.4
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
CHICKEN AND GREEN BEAN CASSEROLE
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
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-GREEN BEAN CASSEROLE
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
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
GREEN BEAN CHICKEN CASSEROLE
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
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.
CHICKEN BEAN CASSEROLE
"I love to make this hearty casserole with crisp-tender green beans," writes Darlene Brenden of Salem, Oregon. "A perfect use for leftover chicken, it makes a satisfying meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 604mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
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