- 6
- 95 mins
- 290 mins
Ingredients
- Salt
- 1 1/2 pounds green beans, trimmed and cut into thirds
- 1 tablespoon EVOO
- 1/2 pound button mushrooms, sliced
- 4 tablespoons butter
- 2 large shallots, chopped
- 3 to 4 cloves garlic, chopped
- Pepper
- 2 tablespoons chopped fresh thyme
- 4 tablespoons flour
- 1/2 cup dry white wine
- 2 cups chicken stock/poaching liquid from Poached Chicken, recipe follows
- 1 cup cream or half-and-half
- 1 wheel Boursin (5.4 ounces) or other garlic-and-herb cheese
- 1 1/2 pounds cooked pulled or sliced Poached Chicken, recipe follows
- 2 to 3 tablespoons fresh chopped tarragon or 1 tablespoon dried tarragon
- Fried Onions, homemade or store-bought, recipe follows
Preparation
Step 1
For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.
Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes.
Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more.
Add the flour, stir a minute, add the wine, stir in the stock and thicken. Add the cream and herb cheese and reduce the heat to simmer and thicken, stir in the tarragon.
Add the green beans and chicken into a casserole dish and cool. Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.
Cover and refrigerate for a make-ahead meal. To reheat: Bring back to room temp and then follow baking instructions above.