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    You are in: Home / Recipes / Weeknight Chicken and Green Bean Casserole Recipe
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    Weeknight Chicken and Green Bean Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Texasotan Jen's Note:

    This recipe is great because it can feed about eight people, is quick and easy and tastes delicious. It was based on a recipe I found on KraftRecipes and then altered a bit for more flavor. One of our favorite meals!

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    Ingredients:

    Serves: 6-8

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°. Line an 11x13 pan with foil and lightly spray with cooking spray. Set aside.
    2. 2
      In medium sized bowl, mix onions, cream of celery, and cream of chicken soups with milk. Whisk together until smooth. In another bowl, combine melted butter and Stove Top stuffing mix.
    3. 3
      Season uncooked chicken strips with salt and pepper.
    4. 4
      In baking dish evenly spread uncooked chicken strips on the bottom of the pan. Next, spread the green beans in a layer on top of the chicken. Evenly cover green beans and chicken with the soup and onion mix, and then top with the buttered bread crumbs. Bake uncovered for 45 minutes, or until chicken is no longer pink.

    Ratings & Reviews:

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    Nutritional Facts for Weeknight Chicken and Green Bean Casserole

    Serving Size: 1 (350 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 647.0
     
    Calories from Fat 329
    50%
    Total Fat 36.5 g
    56%
    Saturated Fat 15.9 g
    79%
    Cholesterol 150.3 mg
    50%
    Sodium 1460.6 mg
    60%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 5.0 g
    20%
    Sugars 8.1 g
    32%
    Protein 39.9 g
    79%

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