It is that time of the year for all kinds of great comfort food. You know the kind of recipes that warm your heart and soul. This Chicken Green Bean Stuffing Casserole will remind you of those terrific meals that Mom and Grandma used to make. Do you remember when families used to sit down together at the close of the day and eat, laugh and talk about how their days went? I am old enough to recall those simpler times and it makes me long for the days of my youth. Now it just seems like there is more chaos and of course both parents are working now and usually longer hours. It almost takes an act of God to get the children to step away from their electronics.
If you find yourself longing for some good old comfort meals than you should try a few of my favorites like Barbecue Pork Topped Gouda Mac N Cheese, One Skillet Savory Beef Tips and Gravy and Crock Pot Chuck Roast and Vegetables. Perhaps you can entice the family to come together for some of these amazing meals!
This amazing Chicken Green Bean Stuffing Casserole combines browned chicken breasts, blanched green beans, homemade stuffing, sour cream, cheddar cheese and a perfect blend of spices smothered in an easy pan gravy. Life does not get much better than this my friends. In a hurry? You can blanch your beans ahead of time and make your pan gravy and store in the fridge. When you are ready to serve just heat your pan gravy on reduced power in the microwave. These days you really need flexibility just in case someone is running late for dinner because of work or after school activities.
So if you love hearty home style cooking than this Chicken Green Bean Stuffing Casserole is your baby.
Chicken Green Bean Stuffing Casserole
Ingredients
- 1/2 lb green beans snapped and cut in bite size pieces
- 2-3 tablespoons olive oil
- 4 uncooked chicken breasts
- Salt and pepper
- 1/2 medium onion finely chopped
- 2 stalks celery chopped
- 5 cups dry stuffing mix
- 1 1/2 cups low sodium chicken broth
- 1 cup sour cream
- 1 1/2 cups cheddar shredded
Pan Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 1 1/2 – 2 cups low sodium chicken broth
- Salt & Pepper to taste
Instructions
- Bring large saucepan filled with water to boil. Boil beans for 3-4 minutes. Remove from heat and plunge into ice water to stop cooking process. When full cooled drain well.
- Preheat oven to 350 degrees
- In large skillet over medium heat add 1-2 tablespoons olive oil. Brown chicken on both sides while seasoning with salt & pepper. Place in casserole dish sprayed with nonstick cooking spray, Add another tablespoon of olive oil to skillet and cook onions and celery for 2-3 minutes. Combine cooked onions and celery, stuffing mix, chicken broth, blanched green beans, sour cream and cheddar. Spoon over chicken. Cover casserole and bake 25 minutes. Remove foil and bake an additional 20 minutes turning on the broiler the last 2-3 minutes of cooking to lightly brown the top. Stay close by as I have always found broilers unpredictable.
- Meanwhile in same skillet over low heat melt butter. Whisk in flour; cooking for 90 seconds. Whisk in chicken broth and cook 3-4 minutes or until desired thickness. Stir in parsley and onion powder. If you like your gravy thicker use a little less chicken broth if you like it thinner use a little more. Salt & pepper to taste. Spoon gravy over casserole right before serving or at the table.
Other chicken recipes you will love!!
Chicken Bacon Ranch Quesadilla
Easy Creamy Chicken Stroganoff
What happened to the beans? Are they still cooling?
I will fix that in the recipe. Thanks so much and I like your sense of humor.
We just finished eating this for dinner and the family gave the verdict of AWESOME!!! I don’t like to make changes to recipes that I try but I had to add 2 cans of green beans because I was out of fresh green beans! Still was AWESOME!!! Also, I added 1 cup of half and half to stretch out the gravy more and I needed to use it up. My parents live with us and my hubby and Dad are gravy nuts!!! If you have picky eaters you can just serve different veges on the side….I have to do that with a lot of recipes! Picky hubby and teen when it comes to veges! Thanks so much for this recipe! I’ve used a few of your recipes but I have to say this is one of my favorites!
Oh thank you so much. You made my morning and so glad that the family enjoyed the recipe!!
I like the sound of this one. It has all my favorite ingredients!
My husband is diabetic do you have one that I could make this is new to me and having trouble trying to figure out
I do not want to claim that I am familiar with a diabetic diet but my guess would be to cut down on the carbohydrates which is the stuffing. I would suggest cutting down to three cups and cutting down the chicken broth down to one cup. The only reason to cut down on the chicken broth is so the stuffing is not over-saturated. Also perhaps not spooning as much stuffing on your husbands plate as your own.
Are you aware that when you click print the recipe prints on two pages instead of one. Waste of paper.
recipe is delish!
I will have to look into that when I have the time. So glad that you liked the recipe!!
I added the french onions on top. Was great. Thanks for the recipe.
★★★★★
My pleasure. I am glad that you enjoyed it!
do you have to cook the chicken all the way through before adding to the casserole dish or just brown it
Yes that is correct. I hope you enjoy it!