Chicken and Green Bean Casserole

  I made this recipe from the cookbook Cheap, Fast, Good for Bettie and Lyle. Imagine my surprise when I liked it. I detest green bean casserole and this is based on that iconic recipe. Every recipe I have tried from this book has been very good so I guess I should not have been surprised.

  The additions the authors made to this dish really add to it and it was certainly fast and good. I used the French Fried Onion rings which up the cost some, but they are listed as an option in the recipe. I did use canned chicken instead of the poached or the quick cooked chicken breast called for in the recipe. Even faster.

  In the 20 minutes it takes to cook the rice, I had the rest of the casserole made and ready to dish up. Only two pans to wash. Serve with a green salad and you have a quick week night supper.

Chicken and Green Bean Casserole

Serves 4 …… Start to Finish 25 minutes

1 small can (2.8 ounces) French Fried onions (optional)

Salt for cooking rice

1 cup long grain rice 

2 cups water

1 pound boneless skinless chicken breast cut into bite size pieces, or canned or poached chicken breast

1 tablespoon vegetable oil

1 large onion coarsely chopped

2 teaspoons Worcestershire Sauce

Dash soy sauce

½ teaspoon garlic powder

¼ teaspoon pepper

1 can (14 ½ ounces) French style green beans (I used sliced as that is what I had)

1 can (5 ounces) sliced water chestnuts (optional) I recommend you use them

1 can (10 ¾ ounces) condensed cream of mushroom soup

¼ cup whole, low-fat or skim milk

  Place the fried onions (if using) in oven at 350°, Bake until golden brown, about 5 minutes. Set aside until ready to serve. (Use a piece of foil and toss when done)

  In  a covered medium saucepan bring the salted water to a boil, add rice, stir and reduce heat to low. Cover and simmer for 20 minutes.

  Meanwhile heat the oil in an extra-deep 12 inch skillet over medium heat. Add coarsely chopped onion to the skillet. Add the cut up chicken to skillet. Cook, stirring occasionally.

  While the chicken is cooking, add the Worcestershire sauce, soy sauce, garlic powder, and pepper to the skillet.

  Pour the green beans, water chestnuts into a colander and drain well.

  When the chicken is no longer pink in the center about 5 to 6 minutes, add the cream soup and milk to skillet. Add green beans and water chestnuts and stir until coated with the sauce. Cover the skillet and simmer until ready to serve.

  When rice is done, serve the chicken mixture over a bed of the hot rice. Garnish each plate with a generous sprinkling of toasted French fried onions if using.

NOTE: If using already cooked chicken, add with the soup and milk.