Make-Ahead Chicken & Green Bean Casserole

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prep time

40 min

total time

1 hr 10 min

makes

4 servings, 1/4 recipe (353 g) each.

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photo by:

kraft

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What You Need

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1 Tbsp. butter

4 small boneless skinless chicken breasts (1 lb./450 g)

1/2 tsp. black pepper

1/2 lb. (225 g) fresh green beans, trimmed, cut into 1-inch lengths

1 pkg. (227 g) sliced fresh mushrooms

1 onion, chopped

1/4 cup flour

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread

Make It

PREPARE stuffing as directed on package.

MEANWHILE, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (170ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.

COOK and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese spread; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.

HEAT oven to 400ºF. Bake casserole, uncovered, 30 min. or until heated through.

kraft kitchens tips

Variation

If serving dish on a buffet table, cook chicken as directed; cut into 1-inch chunks. Stir into prepared vegetable mixture in 13x9-inch baking dish. Top with prepared stuffing. Bake as directed.

Note

Casserole can be refrigerated overnight before baking as directed.

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