I've been cleaning out boxes and cupboards full of plastic containers today, and had to think of something quick and different for supper. I stuck a pan of baked potatoes in the oven and thawed some boneless, skinless chicken breasts. My kids like them panfried, but my husband and I are getting tired of our kids' favorite meal. So, I tried something different that could bake while I got their meal ready.

Chicken and Green Bean Casserole

2 large chicken breast halves
one large sweet onion, chopped
one small can mushrooms, drained
one can green beans, drained (or half a quart jar)
one can Cream of Chicken soup, with herbs
1/2 soup can milk

Spray a two quart casserole dish. Saute the thawed chicken breast halves about three minutes per side. Set aside. In the same skillet, with a little additional olive oil, saute the onions about 4-5 minutes until slightly softened, but not browned. Put onions into bottom of casserole, add chicken pieces, and lightly salt and pepper (optional). Add drained mushrooms, followed by drained green beans. In the skillet, mix the soup and milk together, and heat until bubbly. Pour over casserole, cover, and bake at 375 degrees for 45 minutes. The sauce is good over baked potatoes, rice or noodles. My husband used leftover plain spaghetti and liked it. We also had cantaloupe and corn bread.