Chicken and Green Bean Casserole
Cranberry Kale Salad
Ingredients
- ½ cup butter, divided
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1½ cups low-sodium 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
- ½ cup sweetened dried cranberries
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
531
|
95
|
626
|
| Fat (g) | 26 | 4 | 30 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 36 | 14 | 50 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1115 | 153 | 1268 |
| T. Sugs (g) | 6 | 10 | 16 |
| A. Sugs (g) | 0 | 5 | 5 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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