Chicken & Green Bean Casserole
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
rice
cooked |
|
| 1 | tablespoon |
parsley flakes
|
|
| 1 ½ | cups |
chicken
cubed, cooked |
|
| 1 | small can |
green beans
cut, drained |
*
|
| ¾ | cup |
milk
|
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| 2.8 | ounces |
french fried onions
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
rice
cooked |
|
| 15 | ml |
parsley flakes
|
|
| 355 | ml |
chicken
cubed, cooked |
|
| 1 | small can |
green beans
cut, drained |
*
|
| 177 | ml |
milk
|
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 80.9 | ml/g |
french fried onions
|
*
|
Directions
Combine cooked rice and parsley in 8 x 12 inch baking pan with spoon.
Press rice up sides and over bottom to form crust.
Combine chicken, beans, milk, soup, pepper and ½ can of fried onions - spoon into rice crust.
Bake covered at 350℉ (180℃) F for 35 to 40 minutes.
Top with remaining onions and bake uncovered five minutes longer.
