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Chicken & Green Bean Casserole

Chicken & Green Bean Casserole

by 18 people

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Makes: 6 servings

Prep: 45 mins

Bake: 20 mins

  • 1 pound green beans, trimmed and halved
  • 3 tablespoons EVOO
  • 6 boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • Salt and pepper
  • 2 cups mushrooms, sliced
  • 2 large shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1/3 cup dry white wine
  • 2 tablespoons flour
  • 2 1/4 cups half-and-half
  • 1 cup finely grated Parmesan
  • 1 cup panko
  1. Boil beans in a pot of salted water, 2 minutes. Drain; run under cold water.
  2. In a skillet, heat 1 tbsp. EVOO over medium-high. Add chicken; season and cook, turning once, 8 minutes. transfer to a plate.
  3. Add 1 tbsp. EVOO and mushrooms to skillet; cook over medium-high, 4 minutes. Add shallots, garlic and thyme; stir 2 minutes. Add wine; simmer until evaporated. Sprinkle with flour and stir to combine. Stir in half-and-half; bring to boil. Reduce heat. Simmer, stirring, until sauce thickens, 2 minutes. Let cool 15 minutes.
  4. Preheat the oven to 450 degrees . Stir beans and chicken into sauce. Season; transfer to a foil-lined 2-qt. baking dish.
  5. Toss cheese with panko and 1 tbsp. EVOO; sprinkle over casserole. Bake until golden, 15 to 20 minutes. Let stand 10 minutes before serving.