I am from north Dakota, the cold state :) I Love food a little too much but I am one of the picky ones, there is a lot of food I Don't like, but I Love cooking just about anything. Right now I am going to School for culinary arts, and loving all the things I'm learning, despite the challenges of going back to school at the age of 33. Though I spend a lot of time working with food I have so very little time to make my own! But I love it anyway :) I Have a little brat of a mini Doxie who is my one ad only baby, but I have lots of other cuties in My life that are very special to me, like my godson in the picture with me above :) 2009 Fall Swap: <img src=//i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180767.jpg> My Second Swap: <img src=//i174.photobucket.com/albums/w115/bugh8er/4th%20of%20July/4811_126789.jpg> My First Zaar Swap: <img src="//i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_99858.jpg"> <img src=//i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_154543-1.jpg> My First Zaar World Tour: <img src=//i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg><img src=//www.recipezaar.com/members/home/79877/hkban.jpg>
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- Prep 10 min
- Total 55 min
- Servings 4
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.
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
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.
Tips from the Betty Crocker Kitchens
tip 1
For a taste of Thanksgiving, add 1/2 teaspoon ground sage to the soup mixture.tip 2
A fruit salad with poppy seed dressing would complement this casserole.
Nutrition
450 Calories, 23g Total Fat, 37g Protein, 25g Total Carbohydrate, 4g Sugars
Nutrition Facts
Serving Size: 1 ServingCalories450Calories from Fat200
Total Fat23g35%
Saturated Fat11g54%Trans Fat1g
Cholesterol125mg42%Sodium1000mg42%Potassium500mg14%Total Carbohydrate25g8%Dietary Fiber2g10%Sugars4g
Protein37gVitamin A20%20%Vitamin C2% 2%Calcium10%10%Iron15%15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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