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
GREEN BEAN AND CHICKPEA SALAD
From Jane Brody's Good Food Cookbook This is a smiplified version of 3 bean salad (only 2 beans!) and no sugary dressing.
Provided by WeBees
Categories Vegetable
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam beans until tender crisp, about 5 minutes. Place beans, chickpeas and onions in a large bowl. Combin dressing ingredients and add to the bean mixture, tossing well. Chill for about an hour before serving.
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.
CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD
Yield Serves 20
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
- Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
- Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.
GREEN BEAN CHICKEN SALAD
Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.
Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
GREEN BEAN AND CHICKEN SALAD
Make and share this Green Bean and Chicken Salad recipe from Food.com.
Provided by littlemafia
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make Vinaigrette: Combine all the ingredients in a frying pan and warm over low heat.
- Add the chicken to vinaigrette and gently warm through.
- Blanch the beans in boiling water for 4-6 minutes.
- Drain the beans and add to the pan with the tomatoes.
- Romove from heat , stir in the cheese and toss lightly.
Nutrition Facts : Calories 650.1, Fat 48.5, SaturatedFat 14.6, Cholesterol 107.5, Sodium 323.3, Carbohydrate 19.7, Fiber 8.6, Sugar 5.9, Protein 37.4
More about "greenbeanandchickensalad recipes"
GREEN BEAN CHICKEN - KAWALING PINOY
From kawalingpinoy.com
4.7/5 (3)Total Time 1 hr 15 mins
- In a bowl, combine ingredients for velveting: egg white, Chinese wine, 1 tablespoon of the oil. cornstarch and salt. Whisk together until well-blended and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. Drain chicken.
- In a pot over high heat, combine about 2-inches deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well. Keep warm and set aside.
- In a bowl, combine stir-fry sauce: oyster sauce, chicken broth, soy sauce, brown sugar, sesame oil, cornstarch and pepper. Whisk until well-blended and cornstarch is dispersed. Set aside.
- In a wok or wide pan over high heat, heat the 2 tablespoons of oil. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
CHICKEN AND GREEN BEAN SALAD RECIPE - SCOTT HOCKER
From foodandwine.com
Servings 4Total Time 45 minsCategory Chicken
- Light a grill or preheat a grill pan. Season the chicken breasts liberally with salt and pepper. Grill the breasts over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.
- Meanwhile, in a small bowl, add the lemon juice, shallot and 1/2 teaspoon salt. Let stand for 10 minutes.
- Bring a large saucepan filled with water to a boil. Add salt to taste, then add the green beans. Cook until the green beans are just tender, about 7 minutes. Drain and rinse in very cold water until cool.
- Whisk the olive oil into the shallot-lemon mixture. Remove the skin from the chicken, then, using two forks, shred the chicken into large pieces. In a large bowl, combine the chicken and green beans, then toss with the vinaigrette. Season to taste. Add the parsley and serve.
ONE SKILLET CHICKEN WITH BACON AND GREEN BEANS - SKINNYTASTE
From skinnytaste.com
SPICY GREEN BEANS CHICKEN SKILLET (20 MINUTES ONE-PAN MEAL)!
From primaverakitchen.com
HOW TO MAKE CHICKEN GREEN BEAN SKILLET - DELISH
From delish.com
GREEN BEAN CHICKPEA SALAD - EAT GOOD 4 LIFE
From eatgood4life.com
GREEN BEAN SALAD : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
GREEN BEAN, CHICKEN AND HAZELNUT SALAD - SEARCHING FOR SPICE
From searchingforspice.com
GREEN BEAN CHICKEN SALAD | CANADIAN LIVING
From canadianliving.com
SHEET PAN CHICKEN & GREEN BEANS - THAT LOW CARB LIFE
From thatlowcarblife.com
CHICKEN AND GREEN BEANS - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN AND GREEN BEAN SALAD | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
10 BEST COLD GREEN BEAN SALAD RECIPES | YUMMLY
From yummly.com
10 BEST MIXED GREEN SALAD WITH CHICKEN RECIPES | YUMMLY
From yummly.com
47 GREAT GREEN BEAN RECIPES FOR SALADS, SIDES, AND MORE
From epicurious.com
GREEN BEAN CHICKEN SKILLET - JULIE'S EATS & TREATS
From julieseatsandtreats.com
ONE PAN CREAMY BALSAMIC CHICKEN & GREEN BEANS
From lecremedelacrumb.com
GERMAN GREEN BEAN FETA SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GARLIC CHICKEN AND GREEN BEANS - EASY PEASY MEALS
From eazypeazymealz.com
GREEN BEAN SALAD RECIPES | ALLRECIPES
From allrecipes.com
ONE SKILLET CHICKEN WITH GREEN BEANS AND MUSHROOMS
From whatsinthepan.com
EASY GREEN BEAN SALAD WITH CRISPY SHALLOTS - INSPIRED TASTE
From inspiredtaste.net
GREEN BEAN SALAD - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN AND GREEN BEAN SALAD RECIPE | MYRECIPES
From myrecipes.com
SHEET PAN CHICKEN, POTATOES AND GREEN BEANS - CREME DE LA CRUMB
From lecremedelacrumb.com
63 BEST OPTAVIA “LEAN AND GREEN” RECIPES – HAPPY MUNCHER
From happymuncher.com
GREEN BEAN SALAD WITH TOASTED ALMONDS & FETA - COOKIE AND KATE
From cookieandkate.com
CHICK PEA AND GREEN BEAN SALAD - A FAMILY FEAST®
From afamilyfeast.com
SPRING CHICKEN SALAD WITH SMASHED GREEN BEANS RECIPE - BON …
From bonappetit.com
GREEK GREEN BEAN SALAD RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN SALAD WITH GREEN BEANS RECIPE - PETITE GOURMETS
From petitegourmets.com
GREEN BEAN SALAD | RECIPETIN EATS
From recipetineats.com
CHICKEN AND GREEN BEAN CASSEROLE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GREEN BEAN, CHICKEN & BALSAMIC SALAD RECIPE | MYRECIPES
From myrecipes.com
GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
GREEN BEAN & CHICKPEA SALAD RECIPE - HOUSE & HOME
From houseandhome.com
GREEN BEANS, CHICKEN & POTATOES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
CHICKEN AND POTATOES WITH GREEN BEANS - THE SEASONED MOM
From theseasonedmom.com
SUMMER CHICKEN SALAD WITH STRAWBERRY VINAIGRETTE | MIDWEST LIVING
From midwestliving.com
EASY GARLICKY CHICKEN AND GREEN BEANS SKILLET - SARAH'S CUCINA BELLA
From sarahscucinabella.com
GRILLED CHICKEN WITH GREEN BEAN POTATO SALAD - THE PETITE COOK
From thepetitecook.com
CHICKEN AND GREEN BEAN SALAD | AMERICAN STROKE ASSOCIATION
From stroke.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love