Chicken & Green Bean Casserole
Mexi-Cajun Chicken & Green Bean Casserole
submitted by Josh Knichel
- 4 boneless, skinless chicken thighs
- 2 cans cut green beans, drained
- 1 can cream of mushroom soup
- 6 bacon strips
- 1 T + Mexi-Cajun Seasoning
Preheat oven to 375.
Rinse and dry chicken thighs. Moderately coat each thigh with MexiCajun Seasoning and set aside.
In a large bowl combine drained green beans, cream of mushroom soup, and 1T Mexi-Cajun Seasoning. Mix well and transfer to baking dish.
Place chicken thighs on top of green bean mixture. Cut bacon strips into thirds and arrange over top of chicken thighs, making sure to cover all of them completely. Sprinkle a little extra seasoning over top of bacon.
Bake for 40 minutes. Switch oven to broil mode and cook an additional 5 minutes to brown bacon.
Remove from oven and serve hot.