Step 1

Preheat oven to 375.

Step 2

Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes.

Step 3

Cut the chicken into bite-sized pieces and pat it dry. Place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.

Step 4

Combine the cream of chicken soup, sour cream, milk, ½ tsp dried thyme, and ¼ tsp ground sage. Add it to the top of the chicken and spread evenly to coat.

Step 5

Add the thawed green beans next. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.

Step 6

Combine the stuffing mix, chicken broth, sauteed onions, celery, and diced sausage. Add it to the top of the casserole dish.

Step 7

Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.

Step 8

Serve with my mashed potatoes and 10-minute chicken gravy!