Chicken and Green Bean Casserole
1 – 1.5 lbs boneless, skinless chicken breast or tenderloins
2 cans cut green beans, well drained OR 18 oz frozen green beans, thawed
1 can Cream of Mushroom soup OR 1 can Cream of Chicken Soup
3/4 cup milk
Black pepper, to taste
1 and 1/3 cup french fried onions
Garlic and seasonings, to taste
Most people have had Green Bean Casserole during the holiday season. I’m here to insist that this is a four season food!
C’mon, people, it’s a cheap and easy comfort food!! Why hide it away for just Christmas and Thanksgiving?
Okay, so Baked Chicken is easy and Green Bean Casserole is easy. Combining these great foods, super easy!
Preheat oven to 350. In a lightly greased (sprayed with Pam, lined with foil, whatever you do to keep things from sticken) 9×13 baking dish, place your chicken. Season to taste.
Combine soup, milk and pepper in a bowl; stir until blended. Stir in beans and 1/2 to 2/3 cups of French Fried Onions.
Pour soup combination over chicken. Top with remaining French Fried Onions. Bake 35 to 45 minutes, until chicken is cooked through. Let sit for about 5 minutes before eating.
Variations and Tips
- Check out the French’s site for more Green Bean Casserole ideas!
- Use cooked chicken that’s been shredded, cubed, or cut into strips instead of chicken breasts.
- Try adding 1/3 cup of sour cream to the soup mixture. Yummy.
- If using Campbell’s Healthy Request Soups to cut down on fat, calories, and MSG, use less milk. Healthy Request soups are usually “soupier” than their original counterparts.
Got your own Green Bean Casserole dinner idea? Share it!