Green Bean and Chicken Casserole

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

10

Minutes

Total Time

55

Minutes

Makes

4

servings

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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 200),
  • Total Fat 23g
    • (Saturated Fat 11g,
    • Trans Fat 1g),
  • Cholesterol 125mg;
  • Sodium 1000mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.