Creamy 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 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:

• 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.

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.

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.

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.

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.