- 1/2 lb green beans snapped and cut in bite size pieces
- 2-3 tablespoons olive oil
- 4 uncooked chicken breasts
- Salt and pepper
- 1/2 medium onion finely chopped
- 2 stalks celery chopped
- 5 cups dry stuffing mix
- 1 1/2 cups low sodium chicken broth
- 1 cup sour cream
- 1 1/2 cups cheddar shredded
- Pan Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 1 1/2 – 2 cups low sodium chicken broth
- Salt & Pepper to taste
Bring large saucepan filled with water to boil. Boil beans for 3-4 minutes. Remove from heat and plunge into ice water to stop cooking process. When full cooled drain well.
Preheat oven to 350 degrees
In large skillet over medium heat add 1-2 tablespoons olive oil. Brown chicken on both sides while seasoning with salt & pepper. Place in casserole dish sprayed with nonstick cooking spray, Add another tablespoon of olive oil to skillet and cook onions and celery for 2-3 minutes. Combine cooked onions and celery, stuffing mix, chicken broth, blanched green beans, sour cream and cheddar. Spoon over chicken. Cover casserole and bake 25 minutes. Remove foil and bake an additional 20 minutes turning on the broiler the last 2-3 minutes of cooking to lightly brown the top. Stay close by as I have always found broilers unpredictable.
Meanwhile in same skillet over low heat melt butter. Whisk in flour; cooking for 90 seconds. Whisk in chicken broth and cook 3-4 minutes or until desired thickness. Stir in parsley and onion powder. If you like your gravy thicker use a little less chicken broth if you like it thinner use a little more. Salt & pepper to taste. Spoon gravy over casserole right before serving or at the table.