Chicken And Green Bean Casserole Food

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.

CHICKEN, STUFFING AND GREEN BEAN CASSEROLE

Steps:

• In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
• Preheat oven to 375 degrees F (190 degrees C).
• Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
• Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE

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.

MAKE-AHEAD CHICKEN & GREEN BEAN CASSEROLE

Steps:

• Prepare stuffing as directed on package.
• Meanwhile, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (165ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.
• Cook and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until beans and onions are crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Refrigerate up to 24 hours.
• Heat oven to 400ºF. Bake casserole (uncovered) 30 min. or until heated through.

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.

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 BEAN CASSEROLE

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.

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.

CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• In a 2-quart microwave safe casserole, combine first 6 ingredients.
• Microwave on high power for 3 minutes; stir to blend liquids.
• Return to microwave and continue cooking on high power for another 2-3 minutes or until mixture is hot and bubbly and cheese is melted.
• Top with mashed potatoes and spread to cover chicken mixture; sprinkle with onion rings.
• Return casserole to microwave and heat on high power for 2-3 minutes until mixture is hot and bubbly.

GREEN BEAN CHEDDAR CHICKEN

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.

CREAMY CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• layer green beans
• onion
• chicken
• mushrooms
• dot with butter
• mix stock 1/2 and 1/2 vermouth and mustard and cornstarch
• pour over beans
• cover bake 45 minutes at 375 degrees
• uncover.
• top with cheese
• bake 10 minutes more til thick and bubbly.

EASY CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Combine ingredients and put in greased 9 x 13 baking dish. Cover with more stuffing mix and margarine, if desired.
• Bake for 20-25 minutes until bubbly.

ORIENTAL CHICKEN & GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients except for fried onions, and place in a 2 1/2 quart casserole dish or baking pan.
• Bake until heated through and bubbly (45 minutes).
• Top with French-fried onions, if desired, the last 5 minutes.