Chicken & Green Bean Casserole

Picture this: you take a perfectly cooked chicken breast and add it to a green bean casserole topped with Provolone cheese. This is that image! The garlicy chicken goes perfect with the green bean casserole type dish. I used some different seasonings to help add flavor to the casserole and complement the Provolone cheese. This is a very comforting and tasty dish that will likely make more frequent appearances at our dinner table! Serves about 6

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2 chicken breasts, cut into small chunks
1 Tbsp olive oil
1 tsp minced garlic
¼ tsp red pepper flakes
¼ tsp basil
½ tsp ground black pepper
½ tsp sea salt
1 tsp white wine vinegar
1 cup mushrooms, sliced
½ medium onion, sliced
1 Tbsp olive oil
1 Tbsp potato or corn starch
1 tsp sea salt
½ tsp black pepper
1 cup almond milk
1 lb green beans, cooked
3 slices of Provolone cheese (Daiya makes a GF, DF provolone style cheese)
¼ cup GF bread crumbs


In a large skillet, sauté chicken chunks in olive oil. Add in garlic, basil, ½ tsp black pepper, ½ tsp salt and vinegar. Cook for about 10-15 minutes, stirring frequently, until chicken is cooked through. In a medium saucepan, sauté mushrooms and onions in olive oil. Add in remaining sea salt and pepper. Cook for about 7-9 minutes or until veggies are soft. Sprinkle over starch and stir. Slowly add in milk and cook on medium for about 8 minutes, stirring constantly. In a greased 3 qt casserole dish, combine cooked green beans and chicken. Pour over mushroom sauce and top with slices of cheese and bread crumbs. Bake at 375°F for about 15 minutes or until mixture is bubbly and starting to brown.

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