Chicken and Green Bean Casserole
Kale, Walnut, and Cranberry Salad
Ingredients
- ½ cup butter, divided
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 cup chopped onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 2 (15-oz) cans French-style green beans, drained
- 1 (8-oz) carton sour cream
- 1 (6-oz) pkg savory herb stuffing mix
Instructions
- Preheat oven to 350°F. Melt ¼ cup butter in a large skillet over medium-high heat. Add chicken, mushrooms, onion, and garlic; cook, stirring occasionally, until chicken is done and vegetables are tender.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth; cook, stirring occasionally, until mixture is thickened. Stir in green beans and sour cream.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish.
- Melt ¼ cup butter in microwave. Stir together stuffing mix and melted butter in a bowl; sprinkle over chicken mixture. Bake 30 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 (10-oz) pkg baby kale
- 1 (3.5-oz) pkg cranberries and glazed walnuts
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Combine kale and cranberry-nut mixture in a bowl; drizzle with dressing, and toss.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
