This is a Rachael Ray recipe:
CHICKEN & GREEN BEAN CASSEROLE
1 pound green beans, trimmed and halved
3 tablespoons oilive oil
6 boneless, skinless chicken breasts, cut into bite size pieces
salt and pepper
2 cups mushrooms, sliced
2 large shallots, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/3 cup dry white wine
2 tablespoons flour
2-1/4 cups half and half
1 cup finely grated Parmesan cheese
1 cup panko crumbs
Boil beans in pot of salted water, 2 minutes. Drain and run under cold water. In a skillet, heat 1 tablespoon olive oil over medium heat, add chicken, season and cook, turning once, 8 minutes. Transfer to plate. Add 1 tablespoon oil and mushrooms to skillet, cook over medium heat, 4 minutes. Add shallots, garlic and thyme; stir 2 minutes. Add wine, simmer until evaporated. Sprinkle with flour and stir to combine. Stir in half and half; bring to boil. Reduce heat, simmer, stirring until sauce thickens, 2 minutes. Let cool 15 minutes. Preheat oven to 450 degrees F. Stir beans and chicken into sauce. Season, transfer to 2 quart baking dish. Toss cheese with panko and 2 tablespoon oil; sprinkle over casserole. Bake until golden, 15 to 20 minute. Let stand 10 minutes before serving.
ENJOY!
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