Ruth’s Chris Chicken and Green Bean Bake

Ingredients

• 4 pieces (about 1.5 pounds) skinless chicken breasts
• 1 pound fresh green beans, trimmed
• 1 can (10.5 ounces) cream of chicken soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
3. In a greased 9x13 inch baking dish, arrange the skinless chicken breasts in a single layer.
4. Pour the creamy mixture evenly over the chicken, ensuring they are well coated.
5. Place the trimmed green beans around the chicken in the baking dish. Drizzle with olive oil and toss lightly to ensure they are coated.
6. Sprinkle the shredded cheddar cheese over the top of the chicken and green beans.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
9. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly.