Chicken and Green Bean Casserole
Kale, Walnut, and Cranberry Salad
Ingredients
- ¼ cup butter, divided
- ¾ lb boneless, skinless chicken breasts, cubed
- ½ (8-oz) pkg whole mushrooms, sliced
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 Tbsp all-purpose flour
- ¾ cup chicken broth
- 1 (15-oz) can French-style green beans, drained
- ½ cup sour cream
- ½ (6-oz) pkg savory herb stuffing mix
Instructions
- Preheat oven to 350°F. Melt 2 Tbsp 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 9-inch baking dish.
- Melt 2 Tbsp butter in microwave. Stir together stuffing mix and melted butter in a bowl; sprinkle over chicken mixture. Bake 20 minutes or until browned and bubbly.
Side Dish Ingredients
- ½ (5-oz) pkg baby kale
- ½ (3.5-oz) pkg cranberries and glazed walnuts
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Combine kale and cranberry-nut mixture in a bowl; drizzle with dressing, and toss.
Budget Friendly Meal Plan
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