This recipe is another that I gained from one of the monthly freezer swaps I participated in over the years. It reminds me of a holiday meal all in one dish! My kids don’t care for the slivered almonds on the top – so I omit them as well. You have your chicken (feel free to sub the ground turkey, shredded turkey or even shredded chicken breast), your green bean casserole, your gravy and your stuffing!
Lisa @ Onceamonthmom.com
- 1 lb chicken, ground
- 1 Tbsp butter
- 3.33 cups packaged dressing/stuffing
- 16 oz frozen french style green beans
- 10 oz cream of mushroom soup
- 10 oz cream of chicken soup
- 1/2 cup colby jack cheese, shredded
- 1/2 cup french fried onions
- 1/2 cup milk
- 1/2 cup almonds, slivered
- 1/4 cup butter, melted
If you haven’t already done so, brown the ground chicken in butter, seasoning it with salt and pepper if desired. Place 2/3 of the dry dressing in the bottom of ungreased 9×13 baking pan. On stovetop, cook green beans in boiling water for 2-3 minutes, drain. Pour beans in a bowl and combine with both soups, french fried onions,milk, and cheese. Pour over dressing in pan and spread evenly. Layer chicken on top. Spread remaining dressing and slivered almonds over pan. Drizzle with melted butter. Bake 375 for 30-40 minutes or until bubbly. Serve with cranberry sauce and rolls.
Before cooking, cover baking pan with aluminum foil and freeze. To Serve: Thaw and bake 375 for 30-40 minutes or until bubbly
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