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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Active Time:20 minsTotal Time:45 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts, cut into ½-inch pieces1poundfresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)3tablespoonsextra-virgin olive oil, divided½teaspoonsalt½teaspoonground pepper8ouncesmushrooms(such as shiitake caps and cremini), stemmed and thinly sliced (about 1½ cups)1smallyellow onion, thinly sliced (about 1 cup)3clovesgarlic, finely chopped (about 1 tablespoon)2teaspoonsdry sherry1(10.5-ounce) canlower-sodium condensed cream of mushroom soup½cupheavy cream½teaspoondried oregano½teaspoondried thyme6tablespoonsgrated Parmesan cheese, divided1¼cupscrispy fried onions(such as French’s)
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless, skinless chicken breasts, cut into ½-inch pieces
1poundfresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt
½teaspoonground pepper
8ouncesmushrooms(such as shiitake caps and cremini), stemmed and thinly sliced (about 1½ cups)
1smallyellow onion, thinly sliced (about 1 cup)
3clovesgarlic, finely chopped (about 1 tablespoon)
2teaspoonsdry sherry
1(10.5-ounce) canlower-sodium condensed cream of mushroom soup
½cupheavy cream
½teaspoondried oregano
½teaspoondried thyme
6tablespoonsgrated Parmesan cheese, divided
1¼cupscrispy fried onions(such as French’s)
Directions
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering. Stir in sliced mushrooms and onion; cook, undisturbed until the mushrooms are golden brown on the bottom, 3 to 4 minutes. Stir once, add garlic and cook, stirring often, until fragrant, about 1 minute. Stir in 2 teaspoons sherry, gently scraping the browned bits from the bottom of the pan.
Add 1 (10.5-ounce) can cream of mushroom soup, ½ cup cream and ½ teaspoon each oregano and thyme; cook, stirring constantly, until the mixture slightly thickens, about 1 minute. Remove from heat; stir in 3 tablespoons Parmesan until combined.
Add the mushroom mixture to the chicken mixture in the baking dish; stir to combine, then spread in an even layer. Top with 1¼ cups fried onions and the remaining 3 tablespoons Parmesan. Bake at 400°F until the casserole is warmed through and the cheese is melted, 4 to 5 minutes.
To make aheadCombine the mushroom and chicken mixture together (Step 4); cover and store in the refrigerator for up to 3 days. When ready to eat, top the casserole with the fried onions and Parmesan. Bake at 400°F until the casserole is heated through.
To make ahead
Combine the mushroom and chicken mixture together (Step 4); cover and store in the refrigerator for up to 3 days. When ready to eat, top the casserole with the fried onions and Parmesan. Bake at 400°F until the casserole is heated through.
Nutrition InformationServing Size: 1½ cupsCalories 597, Fat 39g, Saturated Fat 15g, Cholesterol 127mg, Carbohydrates 29g, Total Sugars 8g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 735mg, Potassium 926mg
Nutrition Information
Serving Size: 1½ cupsCalories 597, Fat 39g, Saturated Fat 15g, Cholesterol 127mg, Carbohydrates 29g, Total Sugars 8g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 735mg, Potassium 926mg
Serving Size: 1½ cups
Calories 597, Fat 39g, Saturated Fat 15g, Cholesterol 127mg, Carbohydrates 29g, Total Sugars 8g, Added Sugars 0g, Protein 34g, Fiber 5g, Sodium 735mg, Potassium 926mg
Frequently Asked QuestionsCertainly. We decided to use chicken breasts because cutting them into bite-size pieces is easier, and you’re assured a forkful of meaty chicken in every bite. However, chicken breasts can dry out if not cooked properly, whereas chicken thighs are known for staying tender and moist. For this casserole recipe, both cuts of chicken are excellent choices.One of the easiest ways to prevent soggy beans is to use fresh green beans and follow the recipe so you don’t overcook them. If you use frozen green beans, thaw them and remove as much moisture as possible with paper towels so you are not adding any extra moisture to the dish.This casserole is excellent served with a crunchy salad like ourLeafy Green Salad. It features a balsamic dressing, but you could also top it with ourCitrus Vinaigrette,Citrus-Lime VinaigretteorLemon Herb Vinaigrette.
Frequently Asked Questions
Certainly. We decided to use chicken breasts because cutting them into bite-size pieces is easier, and you’re assured a forkful of meaty chicken in every bite. However, chicken breasts can dry out if not cooked properly, whereas chicken thighs are known for staying tender and moist. For this casserole recipe, both cuts of chicken are excellent choices.
One of the easiest ways to prevent soggy beans is to use fresh green beans and follow the recipe so you don’t overcook them. If you use frozen green beans, thaw them and remove as much moisture as possible with paper towels so you are not adding any extra moisture to the dish.
This casserole is excellent served with a crunchy salad like ourLeafy Green Salad. It features a balsamic dressing, but you could also top it with ourCitrus Vinaigrette,Citrus-Lime VinaigretteorLemon Herb Vinaigrette.
EatingWell.com, November 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
