This fish recipe in the Cuban way is simple to make and guaranteed to impress. When you don’t have the time (or the inclination) to spend all day in the kitchen, it’s also a fantastic dish to serve to guests.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups cooked, cubed chicken breast meat
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (14.5 ounce) can green beans, drained
- salt and pepper to taste
- 1 (12 ounce) package unseasoned dry bread stuffing mix
- 1 cup shredded Cheddar cheese
Instructions
- In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
- Preheat oven to 375 degrees F (190 degrees C).
- Spoon chicken mixture into a 9×13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
- Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 1567 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, didn’t change a thing! Comfort food for sure.
I made the recipe, didn’t change anything except I used less cheese. i like it a little, it was simple n easy. but the next time I will cut the cheese out, don’t think it blended with the stuffing. gave an odd taste. & don’t add extra salt or pepper to taste. the seasonings with stuffing are enough.
Added about 1 C more chicken, 1 small can mushrooms, plus garlic and onion powders. Used only 1 each 6 oz box stuffing, (recipe calls for 12 oz). Omitted cheese. Changes resulted in good flavor and only 316 cal per serving.
I read several reviews and the all said too much salt! With this in mind I did not salt the chicken, in the end it was food but ironically needed seasoning! Will make again but season the chicken.
Turned out well! Used packet of ranch dressing for a little twist, whole family loved it!
I really like the simple idea of just adding the stuffing mix on top, as opposed to mixing it all together, like I used to do
After reading several other reviews, I decided to make this as a base and add my spin. I used a pound of boiled chicken, stuffing seasoned for chicken, steamed fresh green beans, added a half teaspoon of Worcestershire sauce, added a half cup milk, added 8 oz of sautéed mushrooms, added French fried onions, and added bacon crumbles. I have no doubt this original recipe is good…as my results were stellar. Thank you for posting this recipe…I had never seen anything like it. =)
Excellent. Simple. Kids and husband loved it. My kids thought peas or corn would be better than the beans…I disagreed. I did use Stove Top for the stuffing. This is an easy way to use up leftover chicken
I made this to use up some things in the pantry before they expired. Too salty for my tastes. Will not make again.
I made this casserole plenty of times except I don’t use the cheese. I use green beans chicken cream of chicken soup and cream of mushroom soup and stuffing .
Very yummy! I doubled the recipe, added french fried onions, a can of mushrooms, and used chicken flavored stuffing. Used some milk to give it more of a creamy gravy. Thanksgiving in a casserole dish.
Easy, delicious, and yes I will make it again. I boiled the chicken breasts and they stayed moist. I also added about 1/2 cup of sour cream so it wouldn’t dry out. Worked!
I didn’t have cream of chicken so I used cream of celery and it was really good!!
Used turkey leftovers and broccoli.
This one is now my favorite meal to fix, and its my go to meal for potlucks. I’ve now made this twice, the second time being tonight and it was even better than the first. When I first tried this one, I subbed the cream of chicken soup with cream of mushroom. C’mon, who puts cream of chicken in green bean casserole?! I also doubled the recipe both times. The first time, I did add a can of french fried onions, which was a nice addition. What made tonight a lot better, was that I used French’s Fried Onions “Carmelized Onion” flavor to liven things up. Those things out of the can are good enough alone. Added to this meal, they compliment each other. And of course, I now have left overs. I probably will be making this again in a few weeks for Thanksgiving, maybe sub the chicken out for turkey.
This is a great meal. The family all loved it!
I did make a few changes following other reviews. I used frozen mixed veggies because that is what I had. I added some sour cream and milk to the cream of chicken soup and I layered the cheese in between chicken mixture and stuffing. I will definitely make this again. I found it to be comfort food 😉
I made this exactly as written. We didn’t care for the cheddar cheese topping. It seemed to overwhelm the flavors of the dressing. If I make again I’ll use mushroom soup and maybe canned onion fries for a topping.
As written, I would give this a 4, as it’s a little bland. To bring it to a higher level I suggest the following: Use cooked frozen green beans, which I think is more flavorful than canned. Also, we think this is fine with only the small package (6 oz) of (seasoned) stuffing mix. I think more stuffing would overwhelm this dish. I also saute onion, green pepper celery and mushrooms (or any combo of these) before mixing. Lastly a dash of hot sauce (Frank’s or Tabasco) and a small can of pimento adds color and additional flavor.
Very easy and tasted like Thanksgiving. My additions were seasoning the chicken, adding a little sour cream and milk to the soup mixture, and I didn’t cook the chicken before adding them to the casserole pan. It came out great! Moist chicken, creamy sauce, and crunchy topping. Will definitely make it again.
bland