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Originally Posted by keg in kc
It's nothing complicated. Just going off memory it was two packages of frozen green beans (I'm sure fresh would work great), two cans of cream of chicken soup, 2/3 cup of milk a bit of salt and pepper and half a (6 oz) can of french onions (the other half goes on at the end). Oh, also threw some brie cheese in it, just leftover from some cheese and crackers I had earlier in the week. Cooking it on low for 6 hours.
This is actually the first time I've tried anything other than cream of mushroom soup with it, so we'll see how that is. I've tried a lot of variations, like using soy sauce, but I tend to migrate back to the basic original. Slivered almonds can work pretty well, too.
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Genuinely interested in how chicken sauce worked out over mushroom, seriously not trying to be a douche but the chicken sounds weird.
On the other hand, super slow cooking just about anything only helps the flavor, and the brie cheese was an interesting addition... report back to us on it if you would.