Chicken & Green Bean Casserole

This was Casserole #2 of Monika/my weekend cooking endeavors! The recipe was once again adapted from the little booklet she acquired from a doctor’s office magazine (heh heh heh…). Makes 12 small-ish servings! (Filled two of these pans so we could each have one, haha.)

Chicken & Green Bean Casserole

~196 calories, 11g CHO’s, 10g fat, 14g protein, 2g fiber, 382mg sodium!

Ingredients:
-1 lb. green beans, trimmed + halved
-2 tbsp EVOO-2 giant hunks of chicken breasts or thighs (10 oz?), cut into bite-sized pieces
-2 cups white button mushrooms, sliced
-2 large shallots, finely chopped
-2 cloves garlic, minced
-1 tsp dried thyme
-2 tbsp flour
-2 1/4 cups half-and-half
-1 cup finely grated Parmesan cheese
-1/2 cup multi-grain stuffing with cranberry

Instructions:
1) Boil beans in a pot of salted water for ~ 2 minutes. Drain and run under cold water.
2) In a skillet, heat EVOO over medium-high and add the chicken. Season + cook, turning once (~8 minutes). Transfer to a plate.
3) Add a little EVOO and add mushrooms. Cook over medium-high (~4 minutes), then add garlic and thyme. Stir for 2 minutes. Sprinkle with flour+ combine. Stir in half-and-half and reduce heat. Simmer, stirring, until sauce thickens (~2 minutes). Let cool for 15 minutes.
4) Preheat oven to 450. Stir beans + chicken into sauce. Transfer to baking dish.
5) Toss cheese with stuffing mix and sprinkle over casserole.
6) Bake until golden (~15-20 minutes). Let stand 10 minutes before serving.