Make Ahead Chicken & Green Bean Casserole

It finally got cold here in Michigan. Like legit cold…which means below freezing.

This calls for a casserole in the oven!

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What I like best about this is NO CREAM OF SOUP is involved, yet it’s still thick and delicious and will make you want a nap.  Plus? YUMMY LEFTOVERS!

What’s not to love?

(Easy Recipe is not working, so I don’t have the fun print version for you…I hope they get that fixed by next week)


Make Ahead Chicken & Green Bean Casserole

Recipe Type: Main
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 pkg (6 oz) Stuffing Mix
  • 1 Tbsp butter
  • about 1.5 pounds of chicken breasts (although I just use three large ones split)
  • black pepper
  • Half pound of green beans trimmed and cut into 1-inch lengths (when beans aren’t in season I use frozen ones, thawed)
  • 8oz fresh sliced mushrooms
  • 1 large onion, chopped
  • 1/4 cup flour
  • 1 3/4 cups chicken broth (or stock)
  • 4 oz of cream cheese, cubbed
  1. Prepare the stuffing as directed on package and set aside.
  2. Melt butter in a large skillet on medium heat then add chicken sprinkled with pepper.
  3. Cook for 5 minutes per side or until done.
  4. Transfer to a 9×13, greased baking dish.
  5. Cook and stir beans, mushrooms, and onion in the same skillet you used for the chicken for 6-8 minutes or until crisp-tender.
  6. Sprinkle with flour; cook and stir about a minute.
  7. Stir in broth; simmer for 3 minutes or until thickened, stirring frequently.
  8. Add cream cheese and cook/stir until melted 2-3 minutes.
  9. Spoon mixture over chicken.
  10. Top with stuffing.
  11. Cover and refrigerate for up to 24 hours.
  12. Heat oven to 400* F. Bake casserole uncovered for 30 minutes or until heated through.
dinner for four with enough for lunch leftovers? check and check.

dinner for four with enough for lunch leftovers? check and check.

(note: recipe from Kraft Foods: Food and Family magazine)