Honestly, this recipe for chicken green bean casserole received mixed reviews from my family. Those of us who liked it really liked it. Those who didn’t like it cited a single ingredient that “ruined” it, but, of course, the ingredient was different for each of them. *Sigh*
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I was inspired by a friend’s recipe.
I was inspired to try this recipe when a dear friend gave me a recipe for her Green Bean Casserole. She was very proud that she added baked chicken breasts to it making it more of a meal rather than a side dish. I loved the idea! However, you have probably figured out that I don’t do difficult nor time consuming recipes.
I mean, Ain’t nobody got time for that!
I decided to make the entire thing in the slow cooker. Even I can manage that!
Are you ready to cook some chicken green bean casserole? Check out the recipe below!
- 1/2 Cup of Water (could use a little less)
- 6 Large Frozen Chicken Breasts
- 2 - 10 oz Bags of Frozen Green Beans (frozen will get less mushy than canned)
- 2/3 Cup of Frozen Chopped Onions & Bell Peppers
- 2 Cans Cream of Mushroom Soup
- -At The End-
- 1 Cup Shredded Cheese (I use a Mexican blend because I always have that on hand)
- 1 - 2.8 oz Container of Crispy Onions
- Place frozen chicken breasts on the bottom of the slow cooker.
- Layer frozen green beans, onions, and bell peppers next.
- Pour Cream of Mushroom Soups (both cans) on top... spreading it over everything
- Pour the water over the soups.
- Cook on high for 3-4 hours or on low for 6-8 hours adjusting times for your appliance.
- About 15-30 minutes before serving, Add Cheese and stir well to incorporate everything together.
- Use a wooden spoon to break the chicken breasts or remove them, chop, and put them back.
- Once you have added the cheese, chopped the chicken, and mixed it all thoroughly, SPRINKLE the CRISPY ONIONS. Best part! Am I right?
- For crunchier crispy onions, serve right away.
If you decide to try it, I would love to hear about it!