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Serving: Serve with a fresh salad or crusty bread for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven or microwave until warmed through.
Variations:
Add sliced onions or bell peppers for extra flavor and color.
Use fresh green beans instead of canned for a crisper texture.
Sprinkle shredded cheese on top before baking for a cheesy twist.
FAQ:
Q: Can I use frozen green beans?
A: Yes, just thaw and drain them before mixing.
Q: What if I don’t have Italian dressing mix?
A: Substitute with a blend of dried oregano, basil, garlic powder, onion powder, and parsley.
Q: Can this be made in a slow cooker?
A: Yes, cook on low for 4–6 hours until chicken and potatoes are tender.
Q: How can I make this gluten-free?
A: Ensure your Italian dressing mix is gluten-free or make your own seasoning blend.
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