©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Green Bean and Chicken Casserole

This recipe came from my Pillsbury Pot Pies and Casserole magazine.  I made this for dinner last night and totally forgot to snap a pictures, so I am borrowing their picture.  It was very yummy!!!

1 can (10 3/4 oz) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter or margarine, melted
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
2 cups Green Giant® frozen cut green beans, thawed
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.

1 comment:

cynthia said...

I have a recipe similar to this but has curry and water chestnuts in it as well and uses french style green beans-very yummy.

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