Chicken and Green Bean Casserole

by Rachael Ray Show Staff 3:00 AM, May 26, 2014

Aired May 26, 2014

Serves Serves 6

1 1/2 pounds green beans, trimmed and cut into thirds
1 tablespoon EVOO Extra Virgin Olive Oil
4 tablespoons butter
1/2 pound button mushrooms, sliced
2 large shallots, chopped
3 to 4 cloves garlic, chopped
2 tablespoons chopped fresh thyme
4 tablespoons flour
1/2 cup dry white wine
2 cups chicken stock or poaching liquid (if you poach your chicken)
1 cup cream or half-and-half
1 5.4-ounce wheel Boursin or other garlic-and-herb cheese
1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie
For the Fried Onions (store-bought are fine as well for a quicker garnish):
1 small to medium onion, very thinly sliced
1 cup buttermilk
1 cup flour aggressively seasoned with salt, pepper and paprika
Frying oil




Bring a few inches of water to a low boil in a skillet. Add salt and beans, and cook 3-4 minutes to tender-crisp, drain.



Heat EVOO and butter in a large, deep skillet over medium to medium-high heat. Add mushrooms and lightly brown them, 7-8 minutes. Add shallots and garlic, and season with salt, pepper and thyme. Stir 2-3 minutes more, add flour, stir a minute then add wine. Stir in stock and thicken. Add cream and reduce heat to simmer. Add cheese, beans and chicken, and thicken a bit.



Transfer into a casserole dish and cool. Cover and refrigerate. To cook, bring back to room temp and bake at 375F until bubbly, about 50-60 minutes. Top with homemade* or store-bought fried onions.





For homemade fried onions, heat frying oil to 365F in countertop fryer or 2-3 inches of oil in a deep, medium pot over medium to medium-high heat. Separate onions into rings and soak in buttermilk. Toss a few rings at a time into flour and fry until crisp. Drain on paper towels and repeat with remaining onions.