This twist on the traditional green bean casserole used at Thanksgiving, provides a meal for two, three, four depending on the amount of chicken you use in the casserole dish. In this illustration we cooked four chicken thighs that made two dinners for us!
Ingredients:
Chicken (in this case 4 thighs)
Mushroom/Cream of Celery/Cream of Chicken/Creamy gravy sauce (here used two cream of chicken)
bag of frozen green beans (16oz)
4 tbls olive oil
French Fried Onions (handful)
Salt/pepper/garlic salt
1 and 1/2 cups sharp cheddar cheese shredded.
Turmeric powder
Two onions, two cloves of garlic
Chicken spices - your choice spicy or mild
8 small whole red potatoes
Heat oven to 350. Spray pan with Pam or like substance and arrange chicken. Cut the potatoes in half and arrange around the chicken, add olive oil to the pan. Salt and pepper the chicken and use whatever chicken seasoning then place uncovered in the oven. Microwave the greenbeans while the chicken is cooking otherwise after the first 30 minutes add the greenbeans and the gravy. Slice the onions and garlic and add to the top.
In 30 minutes flip the chicken and the potatoes, re-season and put back in the oven for 20 minutes. Remove from the oven and test temperature of the chicken. When within 30 degrees of 165, then add the soup and the green beans to the casserole sprinkle with turmeric. Everytime you remove the casserole from the oven, flip the potatoes and the onions and the chicken so they do not dry out on top.
In 30 minutes test the temperature of the chicken. Close to or at, the desired cooked internal temperature (165,) increase oven temperature to 400, cover the casserole with cheese and place in the oven for 15 minutes. Remove and sprinkle french fried onion rings on top and place in oven for 5 minutes.
When done remove chicken and serve, remove potatoes, serve them, mix the remains together and serve.
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