Main dishes

Make-Ahead Chicken & Green Bean Casserole

Make-Ahead Chicken & Green Bean Casserole recipe

photo by:kraft

I thought the recipe was delicious as is. I cut the chicken breasts into 1/4's, but think it would even be better cut into bite sized pieces. Definatly will make again.

posted by

jnjrok

on 12/4/2012

time

prep:

10 min

total:

1 hr 10 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Tbsp. butter

small boneless skinless chicken breast halves (1-1/2 lb.)

1/2

tsp. black pepper

1/2

lb. fresh green beans, trimmed, cut into 1-inch lengths

pkg. (8 oz.) sliced fresh mushrooms

large onion, chopped

1/4

cup flour

1-3/4

cups fat-free reduced-sodium chicken broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

PREPARE stuffing as directed on package.

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 (165ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.

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; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.

HEAT oven to 400ºF. Bake casserole, uncovered, 30 min. or until heated through.

Kraft Kitchens Tips

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.

Rate recipes, or edit your previous ratings and more. Sign In

Wondra

posted:1/12/2013

My family loved this recipe, but I would suggest covering it, and only baking it for 20 minutes, as the stuffing dried out a little.

jnjrok

posted:12/4/2012

I thought the recipe was delicious as is. I cut the chicken breasts into 1/4's, but think it would even be better cut into bite sized pieces. Definatly will make again.

lness3

posted:2/18/2012

My husband loved this! I have made it several times varying the recipe each time, the best is with ground chicken using grapeseed oil. When cooking veggies I used onion powder since I don't like onions and chicken broth to get the sauce.

wjaag

posted:12/28/2011

It was awesome the only thing I did different is I added the new Philly cooling sauce as it was a bit bland for my taste. I have family over and they just loved it This is a keeper!!! I made it and put it int he crock pot and that worked out really nice

a cook

posted:11/28/2011

I made this after Thanksgiving with some left over turkey. Also, used frozen mixed veggies. Did think it needed more seasoning. Had a bit of the casserole left over o the next day heated up some turkey gravy and added it to the top and that gave it more flavor.

rochellepebbles

posted:11/21/2011

My Family LOVED this-I have a 7 year old picky eater and twins who are almost 3 and my husband and I barely got any of this as they loved it so much. I cubed the chicken breasts to make it easier and used Cream of Mushroom soup in place of the cream cheese.

buttercup9800

posted:11/20/2011

quick and easy...I made it even quicker by cutting up the chicken into chunks and sauteing them 1st with all the veggies...only had to bake for 20 minutes!

babynurse66

posted:11/12/2011

Very good casserole!!!

a cook

posted:11/10/2011

I thought this was really good. My family likes the chicken cubed rather than the breast whole. Only thing I added was more pepper and seasonings. Will make again!

deniseis49

posted:11/8/2011

This was so easy to make and everyone just loved it. Also I took the soupy part and added it to Salmon noodle bake and put stuffing on top and baked it, that also was really good too.