Crockpot Chicken and Green Beans Casserole
Crockpot Chicken and Green Beans Casserole
Ingredients
For the Casserole Base
- 1 pound chicken breast, raw
- 1 box Stove Top cornbread stuffing mix
- 1 can Campbell's chicken gravy
- 1/2 cup low-sodium Swanson chicken broth
For the Creamy Layer
- 1 can Campbell's Healthy Request cream of mushroom soup
- 1/2 cup Daisy light sour cream
For the Topping
- 16 ounces frozen green beans, partially thawed
- 2.8 ounces French fried onions
Instructions
- 1
Place the raw chicken breast at the bottom of a 6-quart or larger slow cooker.
⏱️ 2 min
- 2
Evenly pour the entire box of Stove Top cornbread stuffing mix directly over the chicken.
⏱️ 1 min
- 3
Pour the can of Campbell's chicken gravy over the stuffing mix, spreading it gently to cover.
⏱️ 1 min
- 4
Drizzle the low-sodium Swanson chicken broth over the gravy layer to help prevent dryness during cooking.
⏱️ 1 min
- 5
In a separate medium bowl, combine the can of Campbell's Healthy Request cream of mushroom soup with the Daisy light sour cream. Stir well with a spatula until thoroughly mixed and smooth.
⏱️ 3 min
- 6
Carefully spoon the soup and sour cream mixture over the layers in the slow cooker, spreading it evenly.
⏱️ 2 min
- 7
Layer the partially thawed frozen green beans on top of the creamy mixture.
⏱️ 1 min
- 8
Generously sprinkle the French fried onions over the green beans.
⏱️ 1 min
- 9
Cover the slow cooker and cook on high for 4 to 5 hours, or until the chicken is tender and easily falls apart when shredded with a fork.
⏱️ 240 min
- 10
Once cooked, gently stir the casserole to combine all the flavors and serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chicken and Green Beans Casserole
Ingredients
For the Casserole Base
- 1 pound chicken breast, raw
- 1 box Stove Top cornbread stuffing mix
- 1 can Campbell's chicken gravy
- 1/2 cup low-sodium Swanson chicken broth
For the Creamy Layer
- 1 can Campbell's Healthy Request cream of mushroom soup
- 1/2 cup Daisy light sour cream
For the Topping
- 16 ounces frozen green beans, partially thawed
- 2.8 ounces French fried onions
Instructions
- 1
Place the raw chicken breast at the bottom of a 6-quart or larger slow cooker.
⏱️ 2 min - 2
Evenly pour the entire box of Stove Top cornbread stuffing mix directly over the chicken.
⏱️ 1 min - 3
Pour the can of Campbell's chicken gravy over the stuffing mix, spreading it gently to cover.
⏱️ 1 min - 4
Drizzle the low-sodium Swanson chicken broth over the gravy layer to help prevent dryness during cooking.
⏱️ 1 min - 5
In a separate medium bowl, combine the can of Campbell's Healthy Request cream of mushroom soup with the Daisy light sour cream. Stir well with a spatula until thoroughly mixed and smooth.
⏱️ 3 min - 6
Carefully spoon the soup and sour cream mixture over the layers in the slow cooker, spreading it evenly.
⏱️ 2 min - 7
Layer the partially thawed frozen green beans on top of the creamy mixture.
⏱️ 1 min - 8
Generously sprinkle the French fried onions over the green beans.
⏱️ 1 min - 9
Cover the slow cooker and cook on high for 4 to 5 hours, or until the chicken is tender and easily falls apart when shredded with a fork.
⏱️ 240 min - 10
Once cooked, gently stir the casserole to combine all the flavors and serve warm.
⏱️ 3 min