French Chicken Casserole (RF)
Source of Recipe
This started out as a recipe from Mike's family - with instant stuffing mix as the base. Variations noted in the recipe instructions.
List of Ingredients
3-4 chicken breasts, boneless/skinless, filleted
2 pkgs rice mix, your favorite flavor (except for beef)
1 16 oz. bottle lite or fat free creamy French dressing (Like French's or Ken's - don't use Kraft, it's horrible on
this dish! too sweet)
1 can French style green beans, drained OR half a family size bag frozen French style green beans, thawed
Preheat oven to 350-375 degrees. Spray a 9 X 13 pan w/ Pam (or equivalent). Cook the rice according to the directions EXCEPT use half the amount of margarine. Stir green beans into cooked rice, put rice/bean mixture into a 9 x 13 pan and spread out to cover the bottom of the pan. Put about a 1/3 of the bottle of dressing over the rice. Place chicken pieces over rice. Bake for 30 minutes, take pan out, and pour remaining dressing over the chicken. Put back in the oven until chicken is done, anywhere from 5-20 minutes (I know, not exact, depends on the thickness of the chicken). Serve this w/ steamed carrots and olives and salad.
I often make this dish with pre-cooked chicken instead of raw - it can be made the night before for those super busy days. Just cube the chicken - you'll need about 2 cups - then stir the cooked chicken and green beans into the cooked rice mix. Pour about 12 oz dressing over the top and cook at 400 for half an hour (if going straight from the fridge, put the casserole dish in the oven while you preheat), and serve with additional dressing.
Also, this dish can be made w/ stuffing mix instead of the rice w/ green beans. Just make instant stuffing according to the directions (leave out all but 1 tbsp margarine), and then make according to the directions above but leave out the green beans.