Tuesday, November 17, 2009

Good eats

Feeding people graciously and lovingly is one of life’s simplest pleasures: a most basic way of making life better for someone, at least for awhile.

- Anna Thomas

To kick off the quickly approaching holidays, I made a new-ish casserole for last night's dinner: Green Bean Chicken Casserole.

My plan was to combine lots of healthy green beans and low fat chicken with the...uh...shall I say less forgiving ingredients that make the classic green bean casserole the creamy-crispy goodness it is.
Here's the recipe:

1 14oz pkg frozen petite green beans
2 10 3/4oz cams of cream of mushroom soup
1/3 cup chicken broth
4 boneless skinless chicken breast, cooked and cubed
freshly ground pepper
1 can of french fried onions

Preheat oven to 350. Completely thaw green beans. Combine chicken and green beans in a 9"x13" pan. Mix cream of mushroom soup with chicken broth, pour over green beans and chicken in pan. Top with freshly ground pepper, to taste. Bake for 25 minutes at 350, top with french fried onions, and bake 5 minutes longer.
Bon appetit!

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