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
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
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.