Cheesy Green Bean Chicken Casserole
We took the crowd pleasing favorite green bean casserole and made it the leading role instead of just a side dish. By adding chicken, cheese, and pasta, this one skillet dish is now even more of a hearty comfort food, perfect for all of your upcoming holiday entertaining. Never sure when your pan is ready for cooking? T-fal's Thermo-Spot Technology takes the guessing out of this flawless recipe.
INGREDIENTS Cheesy Green Bean Chicken Casserole
1/2 lb. cremini mushrooms
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tbsp. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 1/2 c. half-and-half
3 c. shredded Cheddar
Kosher salt
Freshly ground black pepper
1/2 lb. cooked farfalle
1 (10-oz.) bag frozen green beans, thawed
2 shredded rotisserie chicken
2 c. store-bought fried onions
DIRECTIONS Green Bean Chicken Casserole
Preheat oven to 350. Preheat a large (12-inch) nonstick T-fal skillet over medium until the Thermo-Spot turns solid red. Melt the butter in the preheated skillet and add the mushrooms, onion, and garlic. Cook, stirring until softened, about 6 minutes.
Add the flour to the skillet and cook, stirring constantly, 1 minute. While stirring, slowing pour in the chicken broth and half and half. Bring to a simmer over medium heat and cook, stirring, until the sauce thickens, about 7 minutes.
Remove the sauce from the heat and stir 2 cups of the cheddar cheese into the sauce until melted. Season with salt and pepper.
Stir the cooked pasta, green beans, and chicken into the cheese sauce. Top with remaining cup of cheese.
Transfer the skillet to the oven and bake until cheese is bubbly, about 5 minutes. Top with fried onions and serve.
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