Real Recipes From Real Home Cooks ®

italian chicken and green beans

(1 rating)
Recipe by
Teresa Rogers
Sherwood, AR

I made this Monday night and the family loved it. It started as a recipe off the side of a Kroger Private Selection Campanelle pasta bag, but I was missing 1/2 the ingredients and did not have time for a trip to the store. As I put it on the table, my husband asked me what it was - and I said, "I don't know, I just made it up!" I figured it should have a name to share it.

(1 rating)
yield 6 or more
prep time 10 Min
cook time 15 Min

Ingredients For italian chicken and green beans

  • 12 oz
    elbow macaroni, cooked
  • 3 lg
    chicken breasts, boneless and skinless
  • 1 can
    (10.5 oz) cream of chicken soup
  • 1 c
  • 2 c
    frozen green beans (more or less is fine)
  • 1 can
    (14.5 oz) diced tomatoes with italian seasonings (basil, garlic & oregano)
  • 3
    chicken bullion cubes
  • salt
    to taste
  • pepper
    to taste
  • 1/8 tsp
    ground oregano
  • 1/2 tsp
    parsley flakes
  • 1 sm
    sprinkle adolph's tenderizer seasoned with spices for each chicken breast

How To Make italian chicken and green beans

  • 1
    Prepare the chicken breasts by sprinkling them with seasoned tenderizer. I microwaved mine for 12 minutes in the new small ridged baker (a new stoneware piece from The Pampered Chef) I was impressed with how fast that works and how juicy they turn out. You could boil, bake or pan grill the chicken as well - whatever works easiest for you.
  • 2
    Cook the elbow macaroni per the package directions
  • 3
    In a large 12 inch family skillet, combine the soup, milk, diced tomatoes, green beans, chicken bullion cubes, oregano and parsley. Cook until this is bubbling.
  • 4
    Add chicken to the mixture after you've cooked and diced it.
  • 5
    Drain your macaroni and add it to the skillet. Mix it all together - salt and pepper to taste. Sprinkle it with a little Parmesan cheese if you like!

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