|Chicken and Green Bean Casserole with Fried Shallots|
|Chicken and Green Bean Casserole without topping|
Last year at Thanksgiving,
I attempted to make
Green Bean Casserole
I made several mistakes:
- Attempting to try a new recipe on Thanksgiving Day
- Not allowing enough time to cook it i.e. getting stressed, too many people in the kitchen ( need I say more? )
- Using way more fresh green beans than I had sauce for - result, a very crunchy and dry casserole.
It did not make a very good impression
Needless to say, I knew I needed to try it again before our next Thanksgiving as I really like the idea of using fresh green beans and making my own creamy mushroom sauce.
I turned on the Food Network last weekend, and Rachael Ray was preparing this dish. This is a perfect dish to prepare now since it has chicken in it; it's like a full meal.
This is really amazing. First of all, it has Boursin Cheese. One of my favorites.
Since I was doing it all from scratch, I even made my own onion rings. If you have the time, it's so worth it... as Rach would say "YUM-O!"
This is definitely my "go to" Green Bean Casserole recipe (without the chicken) for Thanksgiving!
Chicken and Green Bean Casserole
- 1 1/2 lbs green beans, trimmed & cut into thirds
- 1 TBSP extra virgin olive oil (EVOO)
- 4 TBSPs butter
- 1/2 lb button mushrooms, sliced
- 2 large shallots, sliced
- 3-4 cloves garlic, chopped
- 2 TBSPs fresh thyme, chopped
- 4 TBSPs 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 wheel Boursin or other garlic and herb cheese (5.4 ounces)
- 1 1/2 lbs cooked, pulled chicken either poaches or store bough rotisserie
- For Fried Onions (store bought are fine as well to save time)
- Frying oil
- 1 small to med onion, very thinly sliced ( I used 3-4 shallots)
- 1 cup buttermilk
- 1 cup flour aggressively seasoned with salt, pepper, and paprika
- Bring a few inches of water to a low boil in a skillet. Add salt and the green beans. Cook 3-4 minutes until tender-crisp; drain
- Heat the EVOO & butter in a large, deep skillet over medium to medium high heat. Add the mushrooms & lightly brown them, 7-8 minutes. Add the shallots & garlic, season with salt, pepper & thyme. Stir for 2-3 minutes more; add the flour, stir in for a minute, then add the wine.
- Stir in the stock and thicken. Add the boursin cheese, green beans and chicken & thicken a bit
- Transfer into a casserole dish. Bake at 375 degrees until bubbly about 45-60 minutes. Top with the homemade or store-bought fried onions.
- For homemade fried onions:
- heat frying oil to 365 degrees F in a countertop fryer or
- 2-3 inches of oil in a deep, medium pot over medium to medium hight heat
- Separate the onions into rings and soak in the buttermilk
- Toss a few rings at a time into the flour & fry until crips
- Drain on paper towels and repeat with the remaining onions.
NOTE: I fried the shallots first before preparing the casserole. Also, I think next time I will use half-and-half instead of cream. The Boursin cheese is pretty rich.