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1 can (10 3/4 oz) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter, melted
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
2 cups frozen cut green beans, thawed
Heat oven to 350 F. Lightly spray 11x7-inch glass baking dish with cooking spray.
In small bowl mix cream soup and milk until well blended. In another bowl, mix stuffing crumbs and melted butter.
In baking dish, layer the chicken, green beans, cream soup mixture and stuffing mixture. Bake uncovered about 45 minutes or until the chicken is no longer pink in the center and the mixture is hot and bubbly.
Note: I baked it for 35 minutes only. If the stuffing is browning too quickly, cover loosely with aluminum foil.
*To give it a Thanksgiving touch, add some dried or fresh sage to the cream soup mixture.
High Altitude (3500-6500 FT): Heat oven to 375. Bake uncovered for 40-45 minutes.
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