Chicken, Stuffing, and Green Bean Casserole
This is my family's favorite recipe. My mom gave it to me and it's terrific! Next time I would add water chestnuts, almonds & make sure my stuffing was dry. I got it too wet.
This is my family's favorite recipe. My mom gave it to me and it's terrific! Next time I would add water chestnuts, almonds & make sure my stuffing was dry. I got it too wet.
- Carbohydrate 50.1467611666667 g
- Cholesterol 68.8003166666667 mg
- Fat 18.5736561666667 g
- Fiber 3.39011499436696 g
- Protein 26.4730876666667 g
- Saturated Fat 7.7194855 g
- Serving Size 1 1 Serving (245g)
- Sodium 1614.68773333333 mg
- Sugar 46.7566461722997 g
- Trans Fat 1.83876343333333 g
- Calories 481 calories
Step-by-step
- In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
- Preheat oven to 375 degrees F (190 degrees C).
- Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
- Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.
Swapping the condensed cream of chicken soup for a scratch-made velouté enriched with heavy cream yields a richer, less salty sauce that clings better to the poultry. Balancing this heavy, starch-laden casserole requires sharp, bright accompaniments. Crisp raw vegetables dressed sharply in a vinegar-heavy vinaigrette cut through the dense layers of cheese and bread. Acidic elements like pickled red onions or a sharp cucumber salad provide essential contrast to the rich dairy and sodium present in the base.
Balancing the Plate
Serving bright, unctuous sides prevents palate fatigue when tackling such a heavy main dish. Bitter greens dressed with lemon juice offer the necessary sharpness to offset the saltiness from the canned soup and cheddar cheese. Steamed asparagus tossed in olive oil and flaked sea salt works well if a warm vegetable is preferred over a cold salad.
Avoiding Common Pitfalls
Excess moisture remains the primary enemy of this bake; control the stuffing hydration strictly by using slightly less liquid than the package directs so the topping stays distinct rather than soggy. Baking at 375 degrees F for 25 minutes covered allows the interior to heat evenly before removing the lid for the final 5 minutes to brown the cheddar.
