Chicken and Green Bean Casserole

It’s always a challenge to come up with new recipes with the same old ingredients. But all it take is a little imagination. That’s what I did the other day, and the results were beyond my expectations.

pheasantMy plan was to come up with something that combined chicken (in this case pheasant), potatoes and green beans, since I had all three of those ingredients on hand. What I had in mind was some sort of casserole.

Of course, I needed a sauce, and the combination of mayonnaise and cream of chicken soup was just the ticket. The recipe that follows is what I came up with. Give it a try. You won’t be disappointed.

Chicken and Green Bean Casserole
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 14.5-ounce cans green beans
1 10.5-ounce can cream of chicken soup
¾ cup mayonnaise
1 teaspoon garlic powder
¼ cup grated Parmesan cheese
8 to 10 small new potatoes, steamed
Red wine
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium-high heat. Quickly brown chicken breasts on both sides. Do not overcook. Remove from heat and set aside. Deglaze the pan with the red wine and set aside drippings.
Pour green beans (drained) into a 2-quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the mayonnaise and cream of chicken soup along with the pan drippings. Place on top of the chicken and beans. Sprinkle Parmesan over the top.
Bake for 1 hour in preheated oven. Serve over steamed new potatoes.
Yield: Serves 4.