This chicken and green bean casserole is our spin on a classic Thanksgiving favorite.
Juicy, protein-rich chicken is complemented by fork-tender, antioxidant-packed green beans that retain a little snappiness when roasted.
And we couldnt forget the classic toppingcrispy fried onions, the store-bought kind you know and love.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Keep reading for our expert tips, including why you should cook the mushrooms separately.
Spoon out all liquid from the baking dish, reserving the chicken mixture.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Stir once, add garlic and cook, stirring often, until fragrant, about 1 minute.
Stir in 2 teaspoons sherry, gently scraping the browned bits from the bottom of the pan.
Remove from heat; stir in 3 tablespoons Parmesan until combined.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Top with 114 cups fried onions and the remaining 3 tablespoons Parmesan.
Bake at 400F until the casserole is warmed through and the cheese is melted, 4 to 5 minutes.
When ready to eat, top the casserole with the fried onions and Parmesan.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Bake at 400F until the casserole is heated through.
For this casserole recipe, both cuts of chicken are excellent choices.
This casserole is excellent served with a crunchy salad like ourLeafy Green Salad.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
