Chicken and Green Bean Casserole

  • Difficulty: Medium
  • one hour and 5 minutes
  • 3 servings

If you want this delicious dish to sit on your plate, pan-sear curry powder-coated chicken legs, then bake them on a bed of green beans. Don’t forget to spike the taste with lemon and increase the deliciousness factor with bacon. Make a creamy sauce with beetroot juice for them, a little bit cheesy, lemony, and oregano-flavored. Enjoy!

Ingredients Needed for Chicken and Green Bean Casserole

3 chicken leg
1 tablespoon curry powder
14 ounces of frozen green beans, thawed
10 ounces of cooked sweet corn on the cob (2 cobs cut into 8 slices)
½ large lemon, sliced
2 ounces of bacon, diced
1 tablespoon breadcrumbs
2 tablespoons of vegetable oil
⅔ cup cream cheese
2 medium spring onions, chopped
2 tablespoons of parmesan, grated
1 tablespoon lemon juice
1 tablespoon beetroot juice
1 teaspoon dried oregano
salt
pepper

How to Cook Chicken and Green Bean Casserole

  1. Score the chicken legs and coat them with curry powder.
  2. Heat a skillet over medium heat and add the chicken legs. Fry them for 5 minutes on each side. Set aside.
  3. Layer the green beans in an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Add the fried chicken legs, sweet corn, lemon slices, bacon, and breadcrumbs.
  4. Drizzle with vegetable oil and bake for 45 minutes at 380⁰F/190⁰C.
  5. Add the cream cheese, spring onion, parmesan, lemon juice, beetroot juice, and dried oregano to a bowl. Season with salt and pepper, then mix until even.
  6. Serve the chicken and veggies with some cream cheese mixture.

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