This casserole probably won't need salt because of the sodium content of the stuffing mix, soup, and green beans. You may wish to add freshly ground pepper, however.

INGREDIENTS | SERVES 4–6

• ⅛ cup butter
• 1 small yellow onion, chopped
• 2 celery stalks, chopped
• 1 6- to 8-ounce package of stuffing mix
• 1 ⅔ cup chicken broth or water
• 4 boneless skinless chicken breast halves, cut into 1" chunks
• 1 10 ¾-ounce can condensed cream of mushroom soup
• ⅛ cup sour cream
• 1 14 ½-ounce can green beans, drained
• OPTIONAL: 1 cup Cheddar cheese, grated

1. Preheat oven to 350 °F.

2. Melt the butter in a deep 3 ½-quart ovenproof nonstick skillet; add the onion and celery and sauté until softened, about 5 minutes.

3. Pour the sautéed vegetables into a bowl and stir in the stuffing mix and its seasoning packet, if there is one. Add the broth or water and stir to combine; set aside to allow the liquid to be absorbed.

4. Spread the chicken cubes evenly in the bottom of the skillet. Mix the soup with the sour cream and spoon it evenly over chicken.

5. Spread the green beans evenly over the soup mixture, and then sprinkle stuffing mixture evenly over all.

6. Bake, uncovered, for 45 minutes or until the chicken in cooked through. Add the cheese at the 30-minute mark, if using, then bake an additional 15 minutes, or until the cheese is melted.