Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Cut green beans, drained |
| 1 can | Mushroom soup |
| ½ cup | Sour cream |
| ½ cup | Milk |
| ½ teaspoon | Garlic powder |
| ¼ cup | Minced red onion |
| 1 tablespoon | Worcestershire sauce |
| ¼ cup | Grated Romano cheese |
| 1½ pounds | Chicken half-breasts (3 ea) |
| 3 tablespoons | Mayonnaise |
| ½ cup | Durkee french-fried onions |
| \N \N | Fresh ground black pepper |
Place green beans in the bottom of an 11 x 7 inch baking pan.
Combine soup, sour cream, milk, garlic powder, minced onion and worcestershire sauce. Blend well & pour over green beans. Sprinkle with Romano cheese. Set chicken pieces atop casserole, skin-side up.
Brush chicken pieces with mayonnaise. Sprinkle french-fried onions over all & douse with fresh ground black pepper. Cover and bake in a 350 degree oven for 1 hour. Uncover and bake an additional 30 minutes until top is brown. Serve chicken pieces with some of the mushroom sauce poured over & green beans on the side.
Submitted By TERRI WOLTMON On 04-13-95