Green Bean and Chicken Casserole

           

Blend, layer, bake--it's as easy as that to make this quick supper solution, thanks to canned soup, pre-seasoned bread crumbs, and frozen veggies.

Prep Time
10Minutes

Total Time
55Minutes

Makes

4servings

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

1. 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.
2. In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
3. Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tips

For a taste of Thanksgiving, add 1/2 teaspoon ground sage to the soup mixture.

A fruit salad with poppy seed dressing would complement this casserole.