Chicken and Green Beans with Rice: The Best Chicken and Green Beans with Rice Recipe from Cook'n

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	Chicken and Green Beans with Rice

Serves: 6

6 servings (1 cup each)
Prep: 10 min
Bake: 50 min

Print this Recipe

   2 cups cut-up cooked chicken
   2 cups cooked rice
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   2 medium stalks celery, sliced (1 cup)
   1 medium onion, chopped (1/2 cup)
   1 can (14 1/2 ounces) chicken broth
   1 package (9 or 10 ounces) frozen cut green or yellow wax beans, thawed

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1. Heat oven to 350°. Butter 2-quart casserole. Mix all ingredients in casserole.

2. Cover and bake 45 to 50 minutes or until beans are tender.

Pat Y. shares her Recipe "I was told that drinking water with your meal will help settle your food, and it worked for me! Reliable recipes such as this one also helped me."

A NOTE from DR. GHOSH
If you're looking for low-fiber, low-residue options after surgery, omit the celery and onion and cut the green bean amount in
half for a simple casserole that can bring you comfort.

NUTRITION FACTS: High in vitamin A; low fiber
1 Serving: Calories 175 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 40mg; Sodium 560mg; Potassium 310mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 17g % DAILY VALUE: Vitamin A 34%; Vitamin C 2%; Calcium 4%; Iron 10%; Folic Acid 12%; Magnesium 8% DIET EXCHANGES: 1 Starch, 2 Very Lean Meat, 1 Vegetable

Helpful For These Side Effects: (n), (m), (d)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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