October 2, 2012

slow cooker chicken & green bean casserole

Here is fair warning: this is not a healthy recipe. I rarely used condensed soup while cooking, if ever. But I found two lonely cans in the back of my pantry that needed to be used, so I went for it. I'm sure I'll try to recreate this recipe without using condensed soup eventually. But until then, I had to share this.

Because it's good. So good.


Slow Cooker Chicken & Green Bean Casserole
serves 4

Ingredients
1 1/2-2 lbs. chicken breasts, cut into bite size pieces
1 can of reduced sodium condensed cream of chicken soup
1 can of condensed cream of mushroom soup
1/3 cup reduced sodium soy sauce
1/3 tsp. garlic powder
1/3 tsp. onion powder
salt & pepper to taste
1 can of fried onions
frozen green beans
2 cups rice, cooked separately

Directions
Spray or coat your slow cooker with olive oil to prevent sticking. Place chicken in bottom. Sprinkle a layer of fried onions over the chicken.

In a separate bowl, whisk together both cans of soups, soy sauce and spices. Pour over chicken and onions. Repeat with another layer of fried onions. Cook on high for 4 hours, low for 6-8. An hour or so before serving, pour frozen green beans on top.

Serve over rice, with fried onions on top.

This is comfort food done right, for sure. I may have eaten the rest of it for lunch today.

The baby wanted it.

love.

5 comments:

  1. oh snap! with fried onions... this is genius!

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  2. It sounds and looks divine. It's good about the low sodium and I am sure we could find No MSG cans!

    thanks for sharing I need to make this, my fam would love it!

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  3. Oh man, this looks delish! Definitely making it. Sometimes you just need comfort food, condensed soup or not.

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  4. This was so comforting and good when I made it last time. Making it again tonight for the first snow of the year! :)

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hey, friend! thanks for your comment--so glad you're here!