Hey, welcome back! This week I have an easy recipe that is sure to please the entire family, won’t break the bank, take very little prep work and is bursting with flavor. So pour a drink and sit back and relax because that is what you will be doing while this meal cooks itself!
This week I am bringing you an easy casserole that you can prepare the night before or throw together at dinnertime and still have time to spare — this is a Chicken and Green Bean Casserole that has all the fun parts of green bean casserole with a kick. For this recipe you will need:
1 bag of Tyson grilled chicken breast strips (found in the freezer section)
1 medium onion
1 50-ounce can of green beans (or several smaller cans)
2 cans cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
¾ cup shredded cheddar cheese
3 cloves of garlic, freshly minced
1 bag of French fried onions
Paprika
Salt and pepper
½-1 cup water
2 dashes of Worcestershire sauce
Cook the frozen chicken in the microwave according to the package directions — this should take less than 10 minutes. Preheat the oven to 350°. While the chicken is cooking dice the onion. When the chicken is done cut it into bite-sized pieces.
In a large bowl combine all the ingredients except the fried onions. Mix well and pour into a large casserole dish.
Bake for 35-45 minutes, then remove from the oven and spread the entire bag of fried onions on the top and bake for an additional 10 minutes. Voila, dinner is served. When I talked with Annie and Clay at the Village Wine Shop about a possible wine pairing for this week’s dish, here is what they had to say:
“To enhance any delicious, creamy dish, regardless of your recipe, a light Pinot Grigio will give that much-needed “quench” at just the right moment. The Pinot Grigio grape craves that balance of strong and delicate! A well-suited partner in wine. Of course, there is always the superstar to any creamy, garlicky creation called Chardonnay! Different than the contrast of the bold and beautiful, this is a match made in Heaven. The quintessential Chardonnay grape can be aged in lots of ways such as Stainless Steel or French Oak. Both give this beauty a firm foundation to shine like the star she is.
Some chardonnay is citrusy, bold, semi-dry and rarely sweet, then some are fat, bold, butter bombs like our favorite, Rombauer! It’s the battle of the butters when this commanding libation enters stage left, to accompany the garlic, the cream, the onion, the cheese….to center stage! Best served at 41°, your chardonnay or pinot grigio will kick up the heat in the kitchen, especially when you cook with it! You can even add some to the dish!”
Recently I made this and served it with fried portabella mushrooms, but you can make an easy side salad or some rice and serve it over rice. You can add other veggies like mushrooms, peas and carrots to bulk it up a little — as usual the options are endless as long as you keep an open mind.
This casserole costs $15.28 to make and would easily serve 4-6 people with leftovers — that’s $2.55/person!! While this casserole is cooking take the time to hang out with family or friends and prepare your side dish. This is also a great casserole to take to someone who is recovering or going through a tough time and needs a pick-up.
I hope you enjoy and as always, I am sending love from my kitchen to yours!
