Chicken and Green Bean Casserole

This was a dish that combined the average chicken casserole with a vegetable (other than peas or corn) into one dish. The Stove Top Stuffing gives the casserole a unique flavor without using the average bread crumb topping.

Chicken and Green Bean Casserole

Photo by Heather J.

  • Prep Time


  • Total Time


  • Servings



  • 2 lbs. Boneless Skinless Chicken Breasts

  • Two 10¾ oz. cans Cream of Chicken soup

  • Two 14½ oz. cans French Style Green Beans

  • ½ cup milk

  • 10 servings of Stove Top Stuffing

  • Basil

  • Nature Seasons

  • Olive Oil


Season both sides of the chicken breasts with Basil and Nature Seasons. In a large skillet, place the seasoned chicken breasts and cook in olive oil until they are no longer pink in the center. Cook the 10 servings of Stove Top Stuffing according to the directions on the package; Set aside. Using two forks pulling in opposite directions shred each chicken breast. To a large bowl, add the shredded chicken, Cream of Chicken soup, milk, and green beans; Mix thoroughly. Pour the chicken mixture into a 9” x 13” glass dish and spread evenly to cover the bottom of the dish. Add the Stove Top Stuffing in small portions to the top of the dish; Cover with foil. Bake the casserole at 375 degrees Fahrenheit for 25 minutes. Remove the foil and continue baking for an additional 20 minutes. Serve hot!


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