If I could share with you the warmth of my soul right now, I would.
The air is becoming different.
The sun is shining in a particular direction that enhanced the color of the deep green tree leaves.
Parents and their kids are swarming the stores and school supplies is strategically placed at the end caps of nearly every grocer.
When I close my eyes, I can feel it. I can feel my most favorite time of the year coming. Although we partake in a different definition of "fall", this time of year makes my heart so happy. My heart beats happy songs and dances!
How have you been? Did you take me up on the August daily step challenge? A big shout out to the few beautiful souls that added me on fitbit! If you missed it and would like to join into the fun, you can read all about it, along with find my fitbit contact information, in my last post! With the exception of two, I have successfully met my personal goal each day since Thursday. Which is an improvement compared to the summer weeks I have enjoyed. So come! Be competitive and hustle your workweek and be a warrior on the weekends!
Casseroles are just the best. They're so easy and they are a perfect meal prepping option. With the kids back in school, I know this recipe will help your family get back into the routine of afternoon homework, sports, and of course.. the fall movie nights. This casserole truly warms my soul. It reminds me of the season and for that, it is on repeat at the Wholesome Joy residence.
If you haven't tried the new onion spice blend from Trader Joe's, I highly recommend you do. It's so incredible. It's the ranch dip packet without all of the sketchy science words. If you're not close to a TJ's, the traditional ranch packet will work but I still recommend an alternative using seasonings only. Get creative! The common spice mix for ranch is dried parsley, dill, onion powder, onion flakes, garlic powder, salt, and pepper.
I hope this casserole makes your weeknight as easy as it made ours! If you're looking for a "one pot" meal, follow all of the steps in an oven safe dish such as a casserole dish or skillet.
Chicken and Green Bean Casserole
Time: 30-45 Minutes
1 Tablespoon of Olive Oil
1/2 of a Medium Onion, diced
2 Cloves Garlic, minced
The fat from 1 can of full fat coconut milk
1/2 Tablespoon of Basic Ranch Seasoning (I prefer Trader Joe's Onion Blend)
1/8 Teaspoon Pepper
1/8 Teaspoon Salt
1/2 lb Green Beans, stems removed and cut into thirds
1 Cup Mushrooms, sliced
2 Large Chicken Breast or about 3 Cups of Chicken Thighs, cooked and shredded
2 Eggs, beaten
- Preheat your oven to 375°F
- Cook and shred the chicken. Once cooked, placing the shredded chicken aside.
- Begin by heating the olive oil in a large skillet. Saute the onions and garlic on medium-low heat until translucent.
- Add the fat from the canned coconut milk and whisk. Once the fat has melted, whisk in the ranch seasoning, pepper, and salt.
- Add the green beans, mushrooms, and chicken. Stir to incorporate.
- Slowly fold the 2 beaten eggs into the mixture.*
- Transfer the chicken mixture to a casserole dish and bake for 15 minutes. Serve as is or along side mashed potatoes or cauliflower.
*Be careful not to stir in the eggs quickly. This will cause them to scramble. By folding them into your dish, they will act as a binding agent, thus helping the casserole form.
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