Tag Archives: green beans

Creamy Mushroom, Green Bean, Chicken and Rice Casserole

3 Jul

Now that Katie is moving up a level in American Heritage Girls, she wants to do the next level of the Cooking badge. One of the requirements of the badge is to plan a meal for your family using a casserole as a main dish, checking the food pyramid to balance the meal. So, Katie decided she wanted a casserole with that was a mix of green bean casserole and chicken. To have a grain, she decided to add in rice. It was easy to put together, and quite tasty!

Creamy Mushroom, Green Bean, Chicken, and Rice Casserole

Creamy Mushroom, Green Bean, Chicken and Rice Casserole

What you need:

3/4 cup long grain uncooked rice
3/4 cup water
1 can cream of mushroom soup
1 cup milk
2 cans green beans or 4 cups fresh green beans
1 can French’s fried onions
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts, cut into 1″ pieces

How to make it:

Preheat oven to 400 F. Spray a 13 x 9 baking dish with olive oil or with non-stick cooking spray.

In a large bowl, mix together rice, water, cream of mushroom soup, milk, green beans, fried onions, garlic salt, and black pepper. Pour into the baking dish. Carefully mix in the pieces of chicken.

Cover dish tightly with foil. Bake in the preheated oven for 40 minutes. Uncover, and continue baking for 15-25 minutes, or until chicken is no longer pink and rice is tender. Remove from oven and let stand for 10 minutes.

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Slow Cooker Chicken and Green Bean Casserole

20 Jul

My husband went to the store a couple of days ago, and brought home 2 big cans of cream of mushroom soup, 4 cans of green beans, and 2 bags of fried onions as a “suggestion”. I guess it has been a while since I made Green Bean Casserole, and really, it’s just not something I tend to work in to our meal rotation much. So, as I woke up this morning, I had a thought. What if I used the ingredients for Green Bean Casserole and put it over chicken in the slow cooker? I have cooked chicken with cream of mushroom soup before that turned out well, why not add the green beans and onions too? It turned out great, and got rave review from my parents, who are here visiting, and my kids! I doubled the amount of everything to have enough to serve 6. I made mashed potatoes and brown rice to go with it. Only reason I made both was because I didn’t have enough of either to serve everybody, but had plenty with making both! Oh, and the Cheddar Garlic Biscuits were a great addition, too. This was a super easy meal, that came together very nicely.

Slow Cooker Chicken and Green Bean Casserole

Slow Cooker Chicken and Green Bean Casserole

What you need:

4 boneless, skinless chicken breasts
2 10-3/4 oz cans cream of mushroom soup
2 14.5 oz cans green beans, drained
1/2 cup milk
1 teaspoon soy sauce
2/3 cup fried onions, plus more for garnish
1/4 teaspoon ground black pepper

How to make it:

Mix cream of mushroom soup, green beans, milk, soy sauce, fried onions, and ground black pepper in a slow cooker. Place chicken breasts into the mixture, making sure they are fully covered.

Cook on low for 6-8 hours, or high for 3-4 hours.

Serve with mashed potatoes or rice. Garnish with fried onions, if desired, to give it some crunch.

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Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

25 Jan

This meal was inspired by an episode of Jamie Oliver’s 15 Minute Meals on TV one Saturday morning.  While it’s a little disappointing that cartoons don’t dominate weekend basic cable TV anymore, my kids and I love that there are a couple of cooking shows on to watch since we don’t have full cable TV and the Food Network.  He did the chicken over a pesto pasta with green beans, but I had gotten a lot of cherry tomatoes from Market on the Move, so I decided to make the chicken with green beans and cherry tomatoes.  The rice I cooked separately as a side, but the chicken, green beans, and cherry tomatoes are all cooked  in 1 skillet on the stove top.  This did take more than the 15 minute version from the TV show, but not much more.  We all really enjoyed it, and will be making it again!

Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

 

Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 pound green beans, trimmed
1 cup cherry tomatoes, halved
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper.  Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, green beans, and cherry tomatoes.  Cover and cook 15-20 minutes, or until green beans are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

23 Jan

I’m not sure how, but I had a lot of sweet potatoes.  I think I forgotten I had some and just kept getting more.  Anyway, I have made chicken and roast potatoes many times, but just with russet or gold potatoes, not with sweet potatoes.  To somewhat match the sweetness of the potatoes, I decided to make a honey orange sauce to pour over the chicken.  I baked it all together in a pan with green beans, and was very happy with the result!

Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

What you need:

4 boneless, skinless chicken breasts
2 pounds sweet potatoes, peeled and cubed
1 pound green beans
1 small onion, diced
1/4 cup honey
Juice of 1 orange (about 1/3 cup)
2 tablespoons olive oil
1 teaspoon Italian seasoning blend

How to make it:

Preheat oven to 425 F.

In a small bowl, whisk together honey, orange juice, olive oil, and Italian seasoning blend.

Drizzle olive oil in the bottom of a roasting pan.  Add sweet potatoes, green beans, and onions to the pan.  Pour half of the sauce over sweet potatoes, green beans, and onion.  Toss to coat evenly.

Place chicken breasts on top.  Pour remaining sauce over chicken.

Bake in the preheated oven for 30-35 minutes or until chicken reaches a temperature of 165 F.

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Leftover Turkey Dinner Ideas

3 Dec

After our big Thanksgiving day meal, we took a few days off from turkey.  So, last night and tonight I wanted to get through the leftover turkey.  Turkey Pot Pie and Turkey Noodle Soup.  Both turned out well!  And were rather easy to put together.

Turkey Pot PieTurkey Pot Pie

What you need:

1/4 cup butter
1 cup diced onion
2 cups cooked turkey, diced, shredded, or cubed
1/4 cup flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups turkey or chicken broth
3/4 cup milk
2 cups frozen vegetable mix (I used a peas, carrots, green beans, and corn mix)
1 9 inch refrigerated pie crust

How to make it:

Preheat oven to 400 F.

Melt butter in a large pot over medium heat.  Add onions and cook until soft and translucent.  Add turkey.  Sprinkle in flour, thyme, salt, and pepper.  Stir constantly and cook for about 5 minutes.  Pour in broth and milk, continuing to stir to avoid lumps forming.  Stir in the frozen vegetables.  Bring to a boil over medium heat, and continue and continue to cook for about 5-10 minutes, until mixture thickens.

Pour mixture into a 2 quart round casserole dish.  Place the pie crust over the top of the mixture and press crust into the sides of the dish.  Cut vents in the crust.

Bake in the preheated oven for 30-40 minutes, or until crust is golden and mixture is bubbly.  Let stand for 5-10 minutes to cool before serving.

 

Turkey Noodle SoupTurkey Noodle Soup

What you need:

2 tablespoons butter or olive oil
1 cup diced onion
2 cups cook turkey, diced, shredded or cubed
8 cups turkey or chicken broth
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 oz uncooked egg noodles
2 cups frozen vegetable mix (I used a peas, carrots, green beans, and corn mix)

How to make it:

Melt butter in a large pot over medium heat.  Add onion and cook until soft and translucent.  Add turkey.  Pour in turkey or chicken broth.  Sprinkle in thyme, salt and pepper.  Bring to a boil, then reduce heat to medium low.  Simmer for 20 minutes.

Bring back to a boil.  Add noodles to the pot.  After 5 minutes, add frozen vegetables.  Continue to boil for another 5 minutes, or until noodles are soft and vegetables are heated through.

 

 

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No-Can Green Bean Casserole

29 Nov

This was a new recipe I tried out this year.  Before, I would just used canned green beans, canned cream of mushroom soup, and canned fried onions to create this yummy casserole.  However, I had a desire to ditch the cans and make it all from scratch.  I have been making my own “cream of” soup base for some other casseroles, so I was confident about that part.  Then, I found this recipe that used pan fried shallots in butter in place of canned fried onions.  I used that idea, but used onions instead of shallots.  I don’t have a great picture of the finished casserole, but you can see it in the bottom of this picture of our dinner, toward the left.  We all really enjoyed it, and this will be how we make it from now on.

Thanksgiving dinner spread with green bean casserole

Green Bean Casserole

What you need:

Cream of mushroom soup base:
2 tablespoons butter
1/2 cup diced mushrooms
3 tablespoons flour
1 cup chicken broth
1 cup milk

2 pounds fresh green beans, washed and cut as desired
1/2 cup milk
1/4 teaspoon ground black pepper
2 small onions, thinly sliced into rings
4 tablespoons butter

How to make it:

Preheat oven to 350 F.

In a 3 quart sauce pan, melt 3 tablespoons butter for the cream of mushroom soup base over medium-low heat.  Stir in mushrooms, and cook for 2-3 minutes.  Mix in flour, and cook for 3-4 minutes to lightly brown the flour.  Next, whisk in the chicken broth and 1 cup milk.  Bring to a simmer and cook until slightly thickened.

Meanwhile, prepare  a large pot of boiling water and a bowl of ice water.  Blanch green beans in the boiling water for 5 minutes, then remove and place in the bowl of ice water for 5 minutes.  Drain water from green beans.

Add the blanched green beans to the pot with the thickened cream of mushroom base.  Stir in 1/2 cup milk, Worcestershire sauce, and ground black pepper.  Continue to cook over medium-low heat, stirring occasionally.

While that is simmering, melt 4 tablespoons butter in a large skillet.  Add onions, and toss in melted butter.  Cook onions in the butter, until they become a golden color.  Remove to a paper towel to cool.

Onions fried in butter

Mix in half of the cooked onions in with the cream of mushroom and green bean mixture. Remove from heat.

Spray an 8 x 8 baking dish with non-stick cooking spray.  Pour green bean mixture into the dish.  Bake in the preheated oven for 30 minutes.  Casserole should be bubbly.  Gently stir.  Add the remaining cooked onions over the top of the casserole.  Bake for an additional 5-10 minutes, being careful to not overcook the onions on top.  Allow to cool for 5-10 minutes, then serve.

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Slow Cooker Whole Chicken

13 Aug

I got a lucky a few weeks back and was at Fry’s while they were putting out manager’s special whole chickens.  So, I got 2 whole chickens, each just a little over $3.  I put them in the freezer until I had time to get to them.  Since it’s still rather hot here, I decided to try making it in the slow cooker instead of the oven.  It was pure torture smelling this cook a ll day, and luckily, it tasted great.  I used green beans and carrots as the vegetables and ate them as a side to the chicken, but you could use any vegetables you prefer, or just do carrots and celery to add flavor while it cooks.  What’s nice about the slow cooker is that it keeps the chicken nice and moist.  You don’t even have to add any liquid at the beginning, the juices off the chicken will be enough to keep it moist while it cooks.  When it’s done, it just falls off the bone.  Yum!  After I got all the meat off the chicken, I put the bones back in the slow cooker and filled it with water to make chicken broth!

Chicken served with carrots and green beans, plus dinner roll

 

Slow Cooker Whole Chicken

What you need:

1 whole chicken, 3-5 pounds
Vegetables of your choice, I used frozen carrots and frozen green beans
1 onion, diced
1 lemon
2 cloves of garlic
Fresh rosemary
Salt and pepper

How to make it:

Put vegetables and diced onion in the bottom of the slow cooker.

Remove neck and giblets from inside of chicken, and rinse both inside and out.  Generously salt and pepper inside of chicken.

Cut open garlic cloves and rub over all the chicken.  Place inside the chicken.  Set chicken breast side up on top of vegetables.  Squeeze lemon over the chicken and place the rinds inside chicken.  Then, place a few sprigs of rosemary inside the chicken, and place some rosemary leaves on top of chicken, along with salt and pepper.

Cover and cook on low for 6-8 hours, or until a thermometer inserted in the breast reads 180 F.  Chicken should be moist and falling off the bone.  Serve with some of the vegetables, or sides of your choice.

Slow Cooker Whole Chicken

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Slow Cooker Chicken and Dumplings

2 May

Slow Cooker Chicken and Dumplings

 

This is something I have made for a long time.  But, my challenge tonight was to make it gluten-free for my friend’s kids that I was watching tonight.  Normally, I make the Bisquick biscuit recipe on the box and drop it in, but tonight I used a biscuit recipe using flour so I could substitute in the gluten-free all-purpose flour that I have.  With the Bisquick, the dumplings end up pretty fluffy and it’s almost more like a chicken pot pie.  This time, it turned out more like dumplings, and was pretty good!  So, now this can be made with regular flour or gluten-free flour with good results.

 

Slow Cooker Chicken and Dumplings

What you need:

2 pounds boneless, skinless chicken breast
1 bag (12 oz) mixed vegetables (I used a mix of carrots, corn, green beans, and peas)
1 cup diced onion
8 cups water
6 chicken bouillon cubes (make sure to use gluten-free, if needed)
1 teaspoon poultry seasoning
2 cups all-purpose gluten-free flour with xanthan gum or 2 cups all-purpose wheat flour, depending on your need
2 1/2 teaspoons baking powder
1/2 cup vegetable oil
1 cup milk

How to make it:

Spray slow cooker with non-stick spray. Add chicken, vegetables, onion, water, chicken bouillon, and poultry seasoning. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to crock pot. If cooked on low, turn to high for 15 minutes.

Mix together flour, baking powder, oil, and milk.  Drop dough by spoonfuls into the slow cooker.  Cook on high 30 minutes more or until dumplings have cooked.

Note: For the dumplings, you can also use regular or gluten-free Bisquick to make biscuit dough according to the box, then drop by spoonfuls into the slow cooler. If you don’t need gluten-free, you can use a can of refrigerated biscuit dough. Cut each biscuit into fourths and roll into balls, then drop then into the slow cooler.

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Mini Chicken Pot Pies

21 Mar

Once I saw a picture of these, I knew it was something I wanted to try.  What’s funny is that 2 different friends on Facebook posted pictures with recipes that were similar, yet different.  So, I picked this version to try first, and may try another version in the near future.  I did modify from the original a bit.  It called for a can of condensed cream of chicken soup, which I am not a fan of, so I substituted butter, flour, milk, and chicken broth.  I also used 1 larger can of Grands biscuits, the can with 8 biscuits.  I took about 1/3 out of each biscuit, and put 2 of the thirds together to make another biscuit, getting 12 biscuits in all.  The whole family liked them!

Chicken Pot Pie Cupcakes
Mini Chicken Pot Pies
Based on recipe here

What you need:

1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup chicken broth
1/2 teaspoon poultry seasoning
1 cup frozen mixed veggies (I used a mix of peas, carrots, corn, and green beans)
1 cup shredded cheddar cheese
1 can of 8 Grands biscuits

How to make it:

Preheat the oven to 400 F.

In a large skillet, heat some olive oil over medium high heat.  Add chicken and cook until no longer pink inside and a little browned on the outside.  Remove from skillet to a plate.

In the same skillet, melt the butter.  Stir in the flour, stirring continuously.  Whisk in milk and chicken broth.  Let it cook for a few minutes to thicken.  Next, stir in the poultry seasoning, chicken, and mixed veggies.  Remove from heat.

Spray a 12 cup muffin tin with non-stick spray.  Remove about 1/3 from each of the 8 biscuits and use the pieces to form 4 more biscuits, giving you 12 all together.  Spread each biscuit into each muffin cup.  Spoon the chicken mixture into each  biscuit.  Top each with shredded cheese.

Bake in the preheated oven for 15 minutes, or until biscuits are golden brown.

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Cheddar Turkey Casserole

4 Dec

Cheddar Turkey Casserole

 

Yes, I still have Thanksgiving turkey!  This time, I wanted to make a casserole, but I don’t have anymore canned “cream of” soups, so I needed a recipe that doesn’t use them.  I searched on the Taste of Homes website, and came across this recipe.  Really wasn’t too time consuming, and was very tasty!

 

Cheddar Turkey Casserole
Original recipe here

What you need:

4 cups uncooked pasta, like rotini or farfalle
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon yellow mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups milk
1-1/2 cups shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables
1/2 cup bread crumbs

How to make it:

Preheat oven to 350 F.

Cook pasta according to package directions in a large pot.

While pasta is cooking, saute garlic in butter in a large skillet until tender. Stir in the flour, salt, mustard, thyme, pepper, and frozen veggies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

Drain the cooked pasta and return to the large pot. Mix in turkey and cheese sauce.

Spray a 13-in. x 9-in. baking dish with non-stick spray. Evenly spread the turkey-pasta mixture into the dish. Sprinkle with bread crumbs.  At this point, casserole can be baked or frozen:

Bake, uncovered, 35-40 minutes or until heated through.  Serve immediately.

Or

Freeze casserole, covered, for up to 3 months.  To use frozen casserole, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions above. 

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