This yummy and colorful casserole has an Italian flair thanks to the basil and oregano.
Serving suggestion – bake some potatoes in the oven alongside the casserole.
Yes, it’s colorful with red diced tomatoes, green beans, white (and dark if you wish) chicken, all topped with spices and both yellow and white cheeses.
My husband came in the house last night as I was melting the cheeses over the top of the casserole and remarked that something smelled amazing. I love it when that happens!
Prep time depends on the state of your ingredients.
I have a lot of chicken (and other meats) in the freezer packaged in measured 3-4 ounce quantities de-boned and ready to go into a recipe. I also use a lot of canned vegetables when the garden isn’t producing and splurge on packages of pre-shredded cheeses. For me, the time savings with cheese in that form is well worth the extra money, plus, we don’t eat a lot of cheese so buying bricks of it usually results in a lot of moldy cheese being fed to the chickens – which makes it very expensive!
This casserole makes 6 servings in this household.
Baking time: 1.5 hours, but lenient if you are busy and don’t get it out of the oven in exactly an hour and a half (a real life & meal saver for me).
Preheat oven to 350 F.
1 lb of chicken meat cut into strips or bite-sized pieces
1-14.5 oz can green beans, drained
1-14.5 oz can diced tomatoes with juice
3/4 cup shredded mixed cheeses (I used a combination of mozzarella, cheddar, provolone, and asadero cheeses)
1/2 onion, chopped
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 tsp chicken bouillon powder
Layer onions and 1/2 of the dried spices on the bottom of a 4-quart casserole. Arrange chicken pieces over the top. Pour on the diced tomatoes and juice, the remaining dried spices, then the drained green beans.
Cover the casserole dish with foil and bake 90 minutes in the preheated oven.
Hint – Potatoes put in at the same time will be finished at the same time as the casserole – if they’re not really big ones.
After 80 minutes, or 10 minutes before serving, remove foil and spread shredded cheeses over the top.
Turn the oven up to 400 F. and put the casserole back in for another 10 minutes or until the cheeses are melted.
Serve piping hot and gooey with the melted cheeses making fun strings.
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