Make-Ahead Chicken & Green Bean Casserole |
This savoury casserole can be assembled the night before, then warmed up in a snap for a filling supper.
Makes 4 servings.
Ingredients
- 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
- 1 Tbsp. butter
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 1/2 tsp. black pepper
- 1/2 lb. (225 g) fresh green beans, trimmed, cut into 1-inch lengths
- 1 pkg. (227 g) sliced fresh mushrooms
- 1 onion, chopped
- 1/4 cup flour
- 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
- 1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
Directions
1. Prepare stuffing as directed on package.
2. Meanwhile, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (170ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.
3. Cook and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese spread; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.
4. Heat oven to 400ºF. Bake casserole, uncovered, 30 min. or until heated through.
Variation: If serving dish on a buffet table, cook chicken as directed; cut into 1-inch chunks. Stir into prepared vegetable mixture in 13x9-inch baking dish. Top with prepared stuffing. Bake as directed.
Note: Casserole can be refrigerated overnight before baking as directed.
Photo and recipe coutresy of Kraft Canada.
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