Chicken and Green Bean Casserole

To me this was life-changing. SO good. Paul tolerated it. Ben picked out only the chicken. Tanner refused to even try it.

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into thirds
• 1 tablespoon extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 1/2 pound button mushrooms, sliced
• 2 large shallots, chopped
• 3-4 cloves garlic, chopped
• Pepper
• 2 tablespoons fresh thyme, chopped
• 4 tablespoons 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 pounds cooked, pulled chicken, either poached or store-bought rotisserie
• French Fried Onions

Serves 6

Preparation

Bring a few inches of water to a low boil in a skillet. Add salt and the beans and cook 3-4 minutes to tender-crisp; drain.

Heat the EVOO and butter in a large, deep skillet over medium to medium-high heat. Add the mushrooms and lightly brown them, 7-8 minutes. Add the shallots and garlic and season with salt, pepper and thyme. Stir for 2-3 minutes more; add the flour, stir for a minute, then add the wine. Stir in the stock and thicken. Add the cream and reduce the heat to simmer. Add the cheese, beans and chicken and thicken a bit.

Bake at 375°F until bubbly, about 50-60 minutes. Top with store-bought fried onions.