It is the official start of my self proclaimed CASSEROLE WEEK!!! Why casseroles, you may ask? They are easy and cheap to make, are a great way to get left overs out of the fridge and freezer, and can be made a head of time and reheated! Plus, casseroles are great for lunch the next day or two! I know that some of you do not have ovens or access to them, so I would like to take a quick second here to tell you that you do not have to have an oven to enjoy a casserole! All of the ingredients can be prepared and heated and then served on top of each other. For example, with tonight's recipe, you can heat the green beans in the sauce while the chicken cooks, and then top with the stuffing mixture. Sometimes, we just have to get a little creative to enjoy our kitchen and dinner!
I have made this casserole for some of my friends in the past, but never for my family, so it is new for my dad and sister...hopefully they will be digging in for seconds!
Creamy Chicken and Green Bean Casserole
Yields 6 - 8 servings
To Prepare the Casserole
1. Pre-heat your oven to 350 degrees.
2. Heat a tablespoon or two of olive oil in a frying pan over medium heat.
3. Once the olive oil is hot, add 1 pound of chicken. I used boneless, skinless chicken tenderloins!
4. While the chicken is cooking, start making the sauce by adding 2 cans of cream of chicken soup, 2 cans of cream of mushroom soup, and 1 cup of white wine in a bowl and mixing it well. (Be sure to pour yourself a glass of wine while you are at it!)
5. Pour a thin layer of sauce in a large casserole dish.
6. Put 2 pounds of thawed green beans in the casserole dish.
7. Evenly spread the cooked chicken on top of the green beans.
8. Cover the entire casserole with the remaining sauce.
9. Top with dry, seasoned stuffing cubes.
10. Bake in the oven for approximately 45 minutes, or until the stuffing is golden brown and the sauce is bubbling!
Enjoy your casserole with a glass of white wine!
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