10-12 ounces crimini mushrooms
2 stalks celery stalks, chopped into small pieces
1 medium yellow onion, chopped into small pieces
2 chicken bouillon cubes
1/4 cup PUR water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup heavy cream
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1 cup crispy onions for the topping
4-5 cups long frozen green beans
1 tablespoon butter
Cook green beans per package directions. Drain water and set aside. In a large skillet add your butter, celery, onion, mushrooms, chicken bouillon cubes, and ¼ cup water. Cook until onions and celery and soft and the liquid has cooked off. In a large bowl combine your heavy cream, spices, mayonnaise and whisk together. Add your onion mixture, chicken, green beans, ½ of your cheese and stir well. Pour into a 9×13 casserole dish. Spread out your mixture evenly. Sprinkle the other half of your shredded cheddar cheese and place in a pre-heated 400° oven. Cook for 18-20 minutes or until the casserole is bubbling in the middle. Remove from the oven and sprinkle your Crispy Onions over the top.