Green Bean, Chicken and Potato Casserole

Today marks two months that I have been living in the Big Apple. I can’t lie. I’m a little homesick. I miss my family. I miss my cats. And I miss Tennessee. 

To help me with my homesickness, I decided to make a dish that my mom always made when I was growing up.

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This is the first time I’ve made this casserole dish, so I was nervous that I would screw it up somehow. I know – you’re looking at this like “how can she screw THAT up?!“. Trust me. It can be done.

I decided to use two different spices on the chicken. Dennis prefers his food on the spicy side, while my daughter does not. I sprinkled half of the chicken with cayenne pepper, and the other half with lemon pepper.

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Dennis had never tried this recipe before, but as soon as I plated his dinner, it was gone gone gone by the time I sat down with my plate. My only regret with this is that I didn’t make enough! We devoured the entire casserole dish almost instantly! Even my daughter, who is the pickiest of eaters, enjoyed the chicken!

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Green Bean, Chicken & Potato Casserole
Serves 3
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 3 chicken breasts
  2. 1 can green beans (drained)
  3. 1-2lbs red potatoes (peeled and chopped)
  4. Butter to preference
  5. Cayenne pepper
  6. Garlic powder
  7. Lemon pepper
  8. Seasoned salt
  9. Pepper
Instructions
  1. After draining green beans, pour them onto one side of the casserole dish.
  2. Then, place chicken breasts in the middle.
  3. Peeled and chopped red potatoes go on the other side of the casserole dish.
  4. Season with cayenne (or lemon) pepper, seasoned salt, pepper, and garlic powder.
  5. Dump a few spoonfuls of butter onto the dish to make super moist!
  6. Place aluminum foil over, and let bake in the oven at 350 degrees for 1 hour.
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