Chicken and Green Bean Casserole

A new complete meal twist for all of that love the side dish. However I like to think it is a bit healthier because you make your own sauce and its a one pot meal. I did not fry the onion rings rather I used the quick store bought ones. This is a Rachael Ray recipe.

Salt

1 1/2 pounds green beans, trimmed and cut into thirds

1 tablespoon EVOO – Extra Virgin Olive Oil

4 tablespoons butter

1/2 pound button mushrooms, sliced 

2 large shallots, chopped

3 to 4 cloves garlic, chopped

Pepper

2 tablespoons chopped fresh thyme

4 tablespoons flour

• 1/2 cup dry white wine
• 2 cups chicken stock or poaching liquid (if you poach your chicken)
• 1 cup cream or half-and-half
• 1 5.4-ounce wheel Boursin or other garlic-and-herb cheese 
• 1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie
• 
  
• For the Fried Onions (store-bought are fine as well for a quicker garnish):
• 1 small to medium onion, very thinly sliced
• 1 cup buttermilk
• 1 cup flour aggressively seasoned with salt, pepper and paprika
• Frying oil

Yields: 6

Preparation

Bring a few inches of water to a low boil in a skillet. Add salt and beans, and cook 3-4 minutes to tender-crisp, drain.

Heat EVOO and butter in a large, deep skillet over medium to medium-high heat. Add mushrooms and lightly brown them, 7-8 minutes. Add shallots and garlic, and season with salt, pepper and thyme. Stir 2-3 minutes more, add flour, stir a minute then add wine. Stir in stock and thicken. Add cream and reduce heat to simmer. Add cheese, beans and chicken, and thicken a bit.

Transfer into a casserole dish and cool. Cover and refrigerate. To cook, bring back to room temp and bake at 375°F until bubbly, about 50-60 minutes. Top with homemade* or store-bought fried onions.

• For homemade fried onions, heat frying oil to 365°F in countertop fryer or 2-3 inches of oil in a deep, medium pot over medium to medium-high heat. Separate onions into rings and soak in buttermilk. Toss a few rings at a time into flour and fry until crisp. Drain on paper towels and repeat with remaining onions.