By Brandy Summers
A creamy casserole with chicken, green beans and a crunchy stuffing on top.
1 (10-3/4 oz.) can cream of chicken soup 1/4 cup milk 1 cup seasoned bread crumbs 1/4 cup butter or margarine, melted 4 boneless skinless chicken breasts, cut into 1-inch wide strips 2 cups frozen cut green beans, thawed
Heat oven to 350 degrees. Prepare an 11x17-inch baking dish with cooking spray.
In a small bowl, combine the soup and milk until well blended.
In another small bowl, mix together the stuffing crumbs and the melted butter.
Layer the chicken, green beans, soup mixture and stuffing mixture in the baking dish. Bake uncovered for 45 minutes or until the chicken is no longer pink.
=> Green Bean Casserole Recipe: Alfredo Green Bean Casserole
This delicious casserole is made with green beans, Alfredo sauce and French fried onions.
2 (1 pound) pkgs. frozen cut green beans 1 (8 oz.) can sliced water chestnuts, drained 1/2 cup roasted red bell peppers, cut into small strips 1/4 teaspoon salt 1 (10 oz.) container refrigerated Alfredo pasta sauce 1 (2.8 oz.) can French fried onions
Spray the inside of a 3 to 4-quart slow cooker with cooking spray.
In a large bowl, combine the green beans, water chestnuts, bell peppers, salt and Alfredo sauce; mix well. Stir in half of the fried onions. Spoon mixture into slow cooker.
Cover and cook on low heat for 3 to 4 hours; stirring after 1 to 1-1/2 hours.
Right before serving, cook the remaining fried onions over medium high heat, in a skillet, for 2 to 3 minutes; stirring frequently. Stir the bean mixture and sprinkle the fried onions on top.
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