1/6/10

Chicken Rice-A-Roni and Green Bean Casserole

I made a  little deviation from my original meal plan. I have been wanting to make this for a couple of weeks.  When I ran across a package of cooked, chopped chicken in my freezer this morning, I decided we’d have it for supper tonight.

My friend, Donna, shared this recipe with me over the holidays. Her sister-in-law brought it to a family gathering, and Donna thought it was yummy! We do, too!

It’s simple and easy to make. Donna’s sister-in-law used it as a side dish. I added the chicken (a couple of cups) and made this into a one-dish meal for our supper. Either way, it’s great and makes a large dish! There's plenty for our supper tomorrow night, too!

I did use a tablespoon of olive oil in place of the butter called for on the Rice-A-Roni package.


Chicken Rice-A-Roni and Green Bean Casserole

While I cooked the Rice-a-Roni, I sautéed a couple of cups of fresh mushrooms along with a cup of chopped onion. My kids don’t like canned mushrooms, but love fresh. Go figure! Also, I spooned about half of the mixture into a separate dish for the kids before adding the green beans. Larry and I love green beans, but they don’t. So, this allowed us all to “have it our way!”

Here are the directions as Donna shared them with me! Thank you, Donna! You’re a sweetie!

Chicken Rice-A-Roni and Green Bean Casserole

The green bean casserole was a package of Rice-a-Roni prepared according to package directions.  You can use either Asian flavor or chicken flavor.  Then mix in a can of French-style green beans (or 2?), a small can of mushroom pieces and stems, some minced onion or onion powder, a can of cheddar cheese soup, a can of cream of chicken soup, and sprinkle cheddar cheese on top.  Bake at 350 degrees for about 20 - 30 minutes.

I served this with my lower-fat version of Garlic and Cheddar Cheese Biscuits.

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