28 mins

Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Divide 2/3 of dry dressing in bottom of an ungreased baking pans.
2. 513668 Upgrade to a paid membership 98029 to unlock all instructions 31281
3. 4920283 Upgrade to a paid membership 70753 to unlock all instructions 22760
4. 1239555 Upgrade to a paid membership 35673 to unlock all instructions 87156
5. 6359812 Upgrade to a paid membership 85572 to unlock all instructions 83590
6. 8781881 Upgrade to a paid membership 99601 to unlock all instructions 60843
7. 2695621 Upgrade to a paid membership 41253 to unlock all instructions 10077
8. 7708081 Upgrade to a paid membership 18964 to unlock all instructions 62539

Upgrade to a paid membership to unlock all recipe instructions

40 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 7997750 Upgrade to a paid membership 4983 to unlock all instructions 99004

Upgrade to a paid membership to unlock all recipe instructions

1 hrs 5 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Divide 2/3 of dry dressing in bottom of an ungreased baking pans.
2. On stovetop, cook beans in boiling water for 2-3 minutes, drain in colander.
3. Pour beans in a bowl and combine with both soups, milk, french fried onions, and cheese.
4. Pour over dressing in pans and spread evenly.
5. Layer chicken on top of the green bean layer.
6. Spread remaining dressing and almonds over both pans.
7. Drizzle with melted butter.
8. Bake at 375 degrees for 30-40 minutes or until bubbly.