Creamy Chicken Casserole
This is a very tasty chicken casserole recipe. Fans of french onion dip will appreciate the sour cream and dry soup mix combination. I'm usually a fan of fresh veggies in any situation, but the canned version works great here, and I'll continue to use it in the future.
1 chicken breast, cooked and shredded (about 1 c.)
1 can French-style green beans, drained
1 can condensed cream of celery soup
8 oz. (can be reduced) sour cream
1/2 packet dry onion soup mix (about 2 heaping T.)
1/2 box Stove Top stuffing mix, prepared to box instructions
Preheat oven to 350 degrees.
In a baking dish, evenly distribute the can of green beans as the first layer.
Combine shredded chicken, cream of celery soup, sour cream, and dry onion soup.
Spread on top of green beans. Finally, top with stuffing.
Bake, uncovered, for 30 minutes.
A Note From The Little Lady: I often make this ahead of time, prepping fully (including stuffing) and refrigerating until ready to cook. If you do so, increase cooking time to about 45 minutes.