Chicken & Green Bean Casserole
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb Green Beans, Trimmed & Halved
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 4-6 Boneless Skinless Chicken Breasts, Cut into Bite Sized Pieces
  • Salt & Pepper to Taste
  • 2 Cups of Sliced Mushrooms
  • 2 Each Large Shallots + 2 Cloves Garlic (Finely Chopped)
  • 1 Teaspoon of Dried Thyme
  • ⅓ Cup of Dry Cooking White Wine
  • 2 Tablespoons of Flour
  • 2¼ Cups of Fat Free Half & Half
  • ½ Each Cup of Reduced Fat Grated Parmesan Cheese + ½ Cup of Whole Wheat Panko Crumbs
  • Vegetable Cooking Spray
  1. Boil green beans in a pot of salted water for 2 minutes. Drain under cold water.
  2. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add chicken. Season with salt & pepper. Cook turning once for 8 minutes. Transfer to a plate.
  3. Add 1 tablespoon of olive oil to skillet over medium high heat. Now add the mushrooms and cook for about 4 minutes. Add in shallots, garlic and thyme for 2 minutes. Now add in wine. Simmer until evaporated. Sprinkle in flour and stir to combine. Stir in half and half, bring to a boil. Reduce heat and simmer, stirring until sauce thickens, about 2 minutes. Let cool for 15 minutes.
  4. Preheat oven to 450 degrees. Stir string beans and chicken into the sauce. Reseason with salt and pepper. Transfer to a 2 quart baking dish that has been sprayed with vegetable cooking spray.
  5. Toss the Parmesan Cheese and Panko Crumbs together. Sprinkle over chicken.
  6. Bake until golden about 20 minutes. Let stand about 10 minutes before serving.
  7. This makes 6 servings at 6 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at