By Carolyn Gaar
Quick Green Bean and Chicken Bake
11 steps
Prep:20minCook:50min
A fast, easy weeknight meal. Serve over rice or noodles.
Updated at: Thu, 17 Aug 2023 03:18:15 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
7
Low
Nutrition per serving
Calories343.9 kcal (17%)
Total Fat21.5 g (31%)
Carbs16.7 g (6%)
Sugars5 g (6%)
Protein20.3 g (41%)
Sodium492.7 mg (25%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 packagesChicken Stuffing Mix
6 per pack
1 packagefrozen green beans
2chicken breasts
cooked, shredded, or substitute rotisserie chicken
2 cansCream of Mushroom soup
or substitute your preferred flavor cream soups
1 ½ cupsmilk
or substitute cream for half
1 ½ tsprubbed sage
1 ½ tspdried parsley
1 ½ tspdried shallots
1 tspgranulated onion
½ cupfrench fried onions
0.5 stickbutter
melted
Instructions
Step 1
Preheat oven to 400°F.
OvenPreheatStep 2
In a bowl, combine the melted butter and one package of stuffing mix. Stir to combine and set aside.
Step 3
In another bowl, whisk together the soups and milk until well combined. Add spices and stir to distribute. Set aside.
Step 4
In a greased, deep-sided 11 x 7" casserole dish, pour the other package of stuffing mix and spread out over bottom of dish.
Step 5
Add shredded, cooked chicken to dish in next layer.
Step 6
Add frozen green beans to dish in next layer.
Step 7
Pour soup & spice mixture over all. Tap and shake dish to get it to work itself downward. Distribute evenly across dish.
Step 8
Sprinkle fried onions over top.
Step 9
Top with butter and stuffing mix and spread evenly over top.
Step 10
Bake, uncovered, for 20 minutes at 400°F. Cover with foil and bake another 30 minutes.
Step 11
Remove from oven and serve over rice or pasta.
Notes
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Easy
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Kid-friendly
Makes leftovers
