We made this on Sunday and everyone liked it. It was a good way to use beans fresh from the garden. I know we all have this new cookbook but Mandy doesn't and I think her kids might even eat this. So Mandy, this one's for you!
1 can cream of chicken soup
1/4 cup milk
1/2 tsp. ground sage
1 cup herb-seasoned stuffing crumbs (Pepperidge Farm)
1/4 cup butter, melted
2 boneless, skinless chicken breasts cut into cubes (2 big boobs cubed :)
2 cups frozen or fresh green beans (thawed if frozen) (cleaned and snapped if fresh)
Heat oven to 375. Lightly spray 11x7 glass baking dish with cooking spray. In small bowl, mix soup, sage and milk until well blended. In another small bowl, mix stuffing and melted butter.
In baking dish, layer the chicken, green beans, cream soup mixture and stuffing mixture. Bake uncovered about 45 minutes or until the chicken is no longer pink in the center and the mixture is hot and bubbly.
We doubled this for a 13x9 pan but we still only used 2 big boobs. I think for the 11x7 pan you might be able to use only one (for a small family - if you happen to know one).
This recipe is from the Pillsbury Annual Recipes 2009, page 151
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Hey thanks! I think it sounds delicious. Maybe if my kids pick out the beans, wipe off the sauce, etc. they might eat some of the chicken. :)
ReplyDeleteMaybe I should have gotten that recipe book - Pillsbury seems to have gotten more racy. Boobs? ;)
ReplyDeleteUmm, the "boobs" comes from Carrie. When we were packaging chicken breasts to freeze she said these are really big boobs and I should write that on the package. So I did and when Dad brought one of the packages in he was in his 'you guys are really wacko' moods. So now you know. It was Carrie.
ReplyDeleteI think the chicken boobs thing actually came from the Castles, didn't it? I think that's where we originally picked it up : ) ha ha.
ReplyDelete