CHICKEN AND GREEN BEANS RECIPE RECIPES

Name: Green Bean and Chicken Casserole
Prep time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 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 frozen cut green beans, thawed

GREEN BEAN AND CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM

Green Bean and Chicken Casserole Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

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 frozen cut green beans, thawed

Steps:

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

Nutrition Facts : Calories 450 , CarbohydrateContent 25 g, CholesterolContent 125 mg, FatContent 4 , FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 4 g, TransFatContent 1 g

SLOW-COOKER GREEN CHICKEN CHILI (CHILE VERDE) RECIPE ...

Slow-Cooker Green Chicken Chili (Chile Verde) Recipe ... image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Total Time 4 hours, 15 minutes

Cook Time 15 minutes

Yield 6–8 servings

Number Of Ingredients 10

Ingredients

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
A 6-quart (or larger) slow cooker

Steps:

Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
Chili can be made 3 days ahead; cover and chill.

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