CHICKEN RICE GREEN BEAN RECIPE RECIPES

GREEN BEAN CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT

Green Bean Chicken Casserole Recipe: How to Make It image

My husband, who claims to be strictly a meat-and-potatoes man, asked for seconds the first time I threw together this comforting all-in-one meal. My daughter and several guests raved about it, too. It's easy to assemble with cooked chicken, frozen green beans and convenient pantry items. —DeLissa Mingee Warr Acres, Oklahoma

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

Ingredients

1 package (6 ounces) long grain and wild rice mix
4 cups cubed cooked chicken
1-3/4 cups frozen french-style green beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENT (for each casserole):
2/3 cup french-fried onions

Steps:

Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden.
Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.,

Nutrition Facts : Calories 400 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 1319mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 27g protein.

CHICKEN AND GREEN BEAN STIR-FRY RECIPE | BON APPéTIT

Chicken and Green Bean Stir-Fry Recipe | Bon Appétit image

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips
1½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
Kosher salt
3 tablespoons soy sauce, divided
2 tablespoons seasoned rice vinegar
2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
2 tablespoons vegetable oil, divided
6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
1 2-inch piece ginger, peeled, thinly sliced crosswise
12 ounces green beans, trimmed, halved crosswise (about 4 cups)
Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Steps:

Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

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My husband, who claims to be strictly a meat-and-potatoes man, asked for seconds the first time I threw together this comforting all-in-one meal. My daughter and several guests raved about it, too. It's easy to assemble with cooked chicken, frozen green beans and convenient pantry items. —DeLissa Mingee Warr Acres, Oklahoma
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Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden.
Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.,

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We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.
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See details

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Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden.
Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.,

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