I won't torture you anymore....Yes, parts of this casserole is the classic green bean and mushroom soup casserole. You probably eat this at least once a year at Thanksgiving time. Me too. Another casserole I grew up eating that my mom made was chicken and rice with mushroom soup on top...So I began to think "One casserole is missing vegetables and the other casserole is missing some protein, why can't I combine these two favorites of mine?"
And I did....
Twisted Chicken Mushroom and Green Bean Casserole*
3/4 cup rice
8oz/1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup slivered almonds, toasted
1 cup evaporated milk
1 cup chicken broth
2 boneless chicken breasts
salt and pepper to taste
8 oz/1 cup FROZEN green beans, regardless of style -bite size pieces
1 can French's Onion Rings
Preheat your oven to 375 degrees. Grease a 9 inch glass casserole dish. Sprinkle half of the rice into the casserole dish. Place the sliced mushrooms on the rice and sprinkle the remaining rice onto the sliced mushrooms. When the mushrooms cook, they will render water which will be needed to cook the rice. In a large bowl put the can of mushroom soup and mix in evaporated milk, chicken broth, cut green beans and almonds. Cut chicken into bite sized pieces and season with salt and pepper. Add the chicken to the soup mixture and stir until combined. Put chicken and soup mixture on the rice/mushroom layer. Bake for 40 minutes (or until you test the rice to be cooked to your liking). Slide out oven rack and put on the onion rings on top. Press slightly and bake for another 5 minutes or until onion rings are browned.
*This is typically a family sized type of dinner, you can double this and put it in a 9X13 casserole. But K-man and I don't want to be eating this for over a week....