This great meal can be made for any family gathering during the holidays! Or consider this a great “using up the leftovers” meal after the holiday by switching out the chicken for leftover turkey and using any leftover green beans or other green vegetables (broccoli or asparagus are also delicious!) Additionally, double the cream mixture when you make it and kepp half in your fridge. This is a great replacement for sodium-laden canned cream soups in all your recipes!
Grocery List
For Chicken:
- 1 lb. chicken thighs @ $2.58 (Springer Mountain Whole Chicken Thighs are $2.59 pound)
TOTAL: (not including pantry items) = $2.58
For Cream Mixture:
- 2 tbsp. butter @ $.34 (Cabot Creamery Butter is $5.39/16 oz pack)
- 1 stalk celery @ $.31 (Organic Stalk Celery is $2.49/bunch)
- 1/2 white onion @ $.63 (Organic White Onion is $1.25/each)
- 1/2 c. milk @ $.35 (Homestead Creamery 2% Quart is $2.79/32 ounces)
TOTAL: (not including pantry items) = $1.63
For Casserole:
- 3/4 lb. Fresh Green Beans @ $2.99 (Organic Fresh Green Beans are $3.99/pound)
- 4 oz. Sharp Cheddar Cheese @ $2.24 (Mccadam New York Sharp Cheddar is $8.99/pound)
- 2 tbsp. butter @ $.34 (Cabot Creamery Butter is $5.39/16 oz pack)
- 2 green onions @$.50 (Organic Green Onions are $2.49/bunch)
TOTAL: (not including pantry items) = $6.17
Total Cost (not including pantry items) = $10.39 – Feeds a family of Four
Pantry Items (not included in cost)
- olive oil
- all-purpose flour
- salt and pepper
- water
- 2-3 slices of old bread
Chicken and Green Bean Casserole:
To cook chicken:
- 1 lb. bone in chicken thighs
- water to cover thighs
- 1/2 tsp. salt
Directions:
- Place chicken in a pot and cover with water and add salt.
- Bring water to a boil.
- Reduce to a simmer, cover, and cook until chicken is cooked through.
- Remove chicken from pot, remove from the bone and shred. Set chicken aside.
- Reserve water from cooking for sauce.
To make sauce:
- 2 tbsp. olive oil plus more
- 2 tbsp. butter
- 1 stalk celery, finely chopped
- 1/2 white onion, finely chopped
- 1/4 c. all-purpose flour
- 1/2 c. milk
Directions:
- In a small pot, over medium heat, add olive oil and melt the butter.
- Add chopped celery and onion to the pot and sauté until translucent.
- Reduce heat to low and add flour to the pot. Stir until well combined with onions and celery.
- While whisking continuously, slowly pour in milk and 1 1/2 cups of cooking water from the chicken (or broth or stock of your choice.)
- Continue to whisk over a low heat until mixture is thickened.
- Check for seasoning and add salt and pepper, as needed. Set aside.
To make topping:
- 2 tbsp. butter
- 2-3 slices dry white bread (or any other type of bread), crumbled well
Directions:
- In a sauté or frying pan melt the butter over medium heat.
- When sizzling, add the breadcrumbs and green onions and sauté.
- Continue to cook until crumbs are browned and crispy.
- Remove from the pan and set aside.
To assemble casserole:
- 3/4 lb. fresh green beans, steamed
- 4 oz. cheddar cheese, grated
- 2 green onions, thinly sliced – green and white parts
Directions:
- Preheat oven to 375 degrees.
- Place steamed green beans in a greased casserole dish.
- Sprinkle shredded chicken and cheddar cheese over beans.
- Pour sauce mixture over beans, chicken and cheese.
- Place in oven and bake for 30 minutes.
- Remove from oven, top with toasted breadcrumbs and green onions.
- Place back in oven for 10 to 15 minutes more.
Serves four.