Chicken Fantastic....

Need something quick, easy, and delicious? This casserole is a simple variation of an entree I ordered off the "Pike's Soda Shop" menu here in Charlotte. And if you love the popular 'green bean casserole', you will love this.

It has been 'tested and approved' by the officers I cook for - twice.

The first time I made this casserole for 2nd shift, I was a little embarrassed to serve it. It's delicious, but like most casseroles, when you plate it, it doesn't really look all that appetizing. It just looks like a a big mistake on a plate. But on this particular night, surprisingly, I ran out!

The picture on the left is of the actual dish at Pike's Soda Shop. Mine is pictured below...see, what I mean? Mine tastes just as good - and maybe even better because I don't have to pick out the mushrooms - but the presentation is so much prettier in the crock. I have some of those crocks, maybe I should use them next time.

Anytime I cook for these guys, it's a guessing game on how much to make, but that night, I think 12 officers stopped by. I had to set the table in the kitchen as an overflow. I never really know how many officers will be able to stop by, but it was that night that I decided (as a novice cook) that no matter what, I must always make three pans of whatever it is. They loved it!

Here's what you'll need:

CHICKEN FANTASTIC

1 Rotisserie Chicken, shredded (about two cups - I use white meat)
2 boxes Chicken Stove Top stuffing OR 2 packages Uncle Ben's Long  Grain/Wild Rice
2 14.5 oz can French Style Green Beans (drained).
1 small can of diced water chestnuts (drained).
1 SMALL can French's Fried Onions (located next to the green beans at the store).  My picture is of a large can, but get the small.
1 can Campbells Cream of Chicken Soup
3/4 c. Whole Milk
1/2 stick Butter (if using the stuffing)
1-1/2 c. Kraft Finely Shredded Cheddar OR Colby/Monterey Jack (Colby/Jack seems to melt better)

I have made this both ways - with the wild rice (like on the original Pikes Soda Shop menu) and with chicken stuffing. Both are delicious!

If using the Uncle Ben's Long Grain and Wild Rice:

• Microwave two packs (separately) as directed on the back of the package. 
• Spread both packs of cooked rice evenly in a greased 13 x 9" pan (I use Pam).
• Add the 2 cups shredded chicken on top of the rice.
• In a separate mixing bowl, combine the drained French Style Green Beans. 
• Add the Cream of Chicken Soup. 
• Add 3/4 cup of milk. 
• Add the drained water chestnuts. 
• Add 1 SMALL can French's Fried Onions (located next to the green beans at the store).  My picture is of a large can, but get the small. 
• Stir until the soup and onions are well mixed. 
• Pour the green bean mixture on top of the chicken. 
• Sprinkle about 1-1/2 cups of the finely shredded cheese on top of the green bean mixture. 
• Bake at 350" for about 35 minutes, or until hot.  

If using the stuffing:

Follow package directions, but use 1/2 stick of butter. Cover and let sit for a few minutes until stuffing is moist. Add a little more hot water if needed if it doesn't seem most enough. Sometimes for even more flavor, I will substitute the water with chicken broth for the stuffing. While the stuffing is softening, you can make the green bean mixture. Follow the steps above.

So you'll have four layers: 

        1- Dressing or Rice

        2- Chicken

        3- Green Bean Mixture 
        4- Cheese
    

Bake at 350 degrees until cheese has melted and casserole is bubbly (appx. 35 minutes). 

Enjoy!                                             

                                                                            ♥