Chicken and Green Bean Stovetop Casserole
This is a dressed-up variation of a popular Thanksgiving favorite. It's meant to have a hint of the flavor of a green bean casserole, but it can stand on its own as a meal.
INGREDIENTS | SERVES 4
- 1 can condensed cream of chicken soup
- ¼ cup skim milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mayonnaise
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 4-ounce can sliced water chestnuts, drained
- 2¼ cups frozen green beans, thawed
- 1 cup sliced mushrooms, steamed
- ½ pound cooked, chopped chicken
- 1⅓ cups cooked brown long-grain rice
Combine the soup, milk, Worcestershire, mayonnaise, onion powder, garlic powder, and pepper in a saucepan and bring to a boil.
Reduce heat and add the water chestnuts, green beans, mushrooms, and chicken.
Simmer until vegetables and chicken are heated through.
Serve over rice.
Calories: 305.29
Protein: 22.85 grams
Carbohydrates: 35.59 grams
Fiber: 5.56 grams
Fat: 8.31 grams
Veggie Filler
Steamed mushrooms are a high-fiber, low-calorie way to add flavor to a dish and stretch the meat. If you don't like mushrooms, you can substitute an equal amount of other steamed vegetables like red and green peppers.
