Ingredients
The following ingredients have 6 Servings
- 2 rotisserie chickens, shredded
- 1 tsp cayenne
- 2 tsp dried tarragon
- 2 tsp dried garlic
- 2 tsp parsley
- Salt and pepper, to taste
- 12 oz fresh green beans, ends cut off
- 6 oz fresh mushrooms, sliced
- 2 white onions, julienned
- ½ cup Parmesan cheese, shredded
- 1 pint heavy cream
- 1 cup Panko bread crumbs
Instruction
- Pre-heat oven to 350°F. Shred the rotisserie chickens and place shredded chicken in a bowl. Add all spices to the chicken. Set aside. In a large sauté pan, cook onions and mushrooms in olive oil till onions are fully caramelized and golden brown. Boil green beans till al dente, drain and cool. Add shredded chicken to the large sauté pan with the onions and mushrooms, stir and add in heavy cream and Parmesan cheese. Stir till cheese is melted. Add green beans and mix well. Pour mixture in a large casserole dish, top with Panko bread crumbs and bake for 20-25 minutes till top is golden brown.