Chicken and Stuffing Bake with Green Beans

• 2 cups cubed cooked chicken
• 1 (12-ounce) bag stuffing mix, prepared according to package instructions
• 8 ounces fresh green beans, ends trimmed
• 1 can (10.5 ounces) cream of chicken soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup melted butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crushed cornflakes or breadcrumbs for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large mixing bowl, combine cooked chicken, prepared stuffing, and green beans.
3. 3 In a separate bowl, mix cream of chicken soup and milk. Pour over chicken mixture and stir to combine.
4. 4 Season with thyme, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle cheddar cheese evenly over the top.
7. 7 Drizzle melted butter over cheese.
8. 8 Top with crushed cornflakes or breadcrumbs.
9. 9 Bake for 30-35 minutes, or until bubbly and top is golden brown.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• baking sheet

Variations

• Add diced celery or onions for extra crunch and flavor.

Substitutions

• Substitute cream of chicken soup with a mix of cream of mushroom soup for a different flavor profile.

Pairings

• Pairs well with apple crisp for dessert or a slice of hearty whole-grain bread.

Nutrition

Tips

• For extra flavor, sauté the green beans in a bit of garlic and olive oil before adding to the casserole.
• Use leftover roasted chicken for convenience and added flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a side of cranberry sauce or a simple green salad for a complete meal.

FAQ