I'd give this recipe an 8 out of 10. It took a little more prep time than I prefer but it was worth it. I like how the recipe uses fresh mushrooms and green beans. I followed some of the reviews and instead of using cream cheese I used the original Philadelphia cooking creme. This would be a great meal to take a new mom or make for friends coming over for dinner. Enjoy!
Chicken and Green Bean Casserole
Courtesy of Kraft Food
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 Tbsp. butter
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/2 tsp. black pepper
1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1 pkg. (8 oz.) sliced fresh mushrooms
1 large onion, chopped
1/4 cup flour
1-3/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
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 (165ºF); 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; 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.