Green Bean Casserole With Chicken And Carrots Recipes

CHICKEN AND GREEN BEAN CASSEROLE

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 CHICKEN CASSEROLE

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.,

CHICKEN AND GREEN BEAN CASSEROLE

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.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

GREEN BEAN CASSEROLE WITH CHICKEN AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Cut the green beans into 2-3 inch pieces. Cut the carrot into 1/4 inch cubes, or sliced rounds. Cut the chicken breast(s) into half-inch cubes. Slice the onion thinly. Boil the fresh green beans and carrots for about 5 minutes, or until almost cooked, then strain.
• In a pan, fry the garlic in med-high heat until brown and add the chicken. Cook until the outside is no longer pink. Add salt and pepper. Add the beans, carrots, and onions. Cook until chicken is cooked through.
• Transfer to an 8x8 inch casserole dish. Mix in cream of mushroom soup, milk, soy sauce, and half of the French's French Fried Onions until mixed well.
• Put the casserole in the oven for 10 minutes, and then mix the ingredients together. After another ten minutes have passed, add the cheese on top and the rest of the French's French Friend Onions. Leave it in for another minute or two or until the cheese has melted completely. Take it out, and let it cool for about 10-15 minutes, then serve with long-grained, white rice!

GREEN BEAN AND CHICKEN CASSEROLE

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.

CHICKEN, RICE, AND GREEN BEAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
• While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
• Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.

CHICKEN AND GREEN BEAN CASSEROLE

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/CARROT CASSEROLE

Steps:

• Cook onions slightly in fat, add flour and seasoning; blend well.
• Add milk gradually and cook until slightly thickened.
• Add eggs slowly and wisk quickly to cook over low heat,1 minute.
• Add cheese and stir in vegetables.
• Pour into greased baking dish; cover with crumbs and dot with butter.
• Bake in a moderate oven (350) for 30 minutes.
• Note: Undercook the green beans and carrots as they will be cooked again in the oven. I steam mine for 5 minutes only.

CHICKEN-GREEN BEAN CASSEROLE

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.