Chicken Green Bean Casserole

by Kathy and Bruce Jacobs

A new variation on an old favorite, this recipe goes together with little preparation and uses only a few utensils. Great for those camping nights you don't want to fuss much, but want a hearty meal.


Makes 4 to 6 servings

  • 1 package stuffing mix (traditional or chicken flavor)
  • 1 1/2 cup hot water
  • 1/4 cup margerine
  • 1 can cream of mushroom soup (regular or golden)
  • ¼ to ½ cup milk
  • 3 cups chopped cooked chicken or turkey
  • 1 can french cut green beans or ½ small bag frozen green beans


  1. Slightly grease a Dutch Oven liner pan.
  2. In liner pan, mix soup, milk, meat, and beans. (Only use enough milk to make a fairly thick, but pourable sauce.)
  3. In a separate bowl, mix stuffing mix, water and margerine. Stir until stuffing mix is moistened and magerine is melted.
  4. Spoon stuffing mix over meat and beans mixture.
  5. Place liner pan in Dutch Oven. Bake at 375 degrees for 30 to 40 minutes or until heated through and stuffing is browned.


You will probably find that doubling this recipe will fit best in a liner pan, as it tends to thicken a little better. If you are using a single recipe, be sure to use a small liner pan.

For pre-cooked meat, use boiled chicken, turkey, or other fowl.

Other flavors of stuffing can be used. The cranberry stuffing made by StoveTop works well with leftover pork or turkey.

For a more flavorful version, add 1 tablespoon each of garlic powder, dried onions, rosemary and sage.