2 cans French-cut green beans, drained
4 oz. mushrooms
1/2 medium yellow onion, sliced thin and separated
2 stalks celery, sliced small
2 tbsp. butter
1/2 c. heavy cream
1/4 c. mayonnaise
1 c. diced cheese (whatever you have on hand)
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

In a skillet, brown chicken breasts until almost cooked. Place chicken in the bottom of a casserole dish. Place butter in skillet and saut onion, celery and mushrooms until soft. Mix remaining ingredients together in a skillet with vegetables and pour over chicken breasts. Cover and bake at 350°F for 30 to 40 minutes. Uncover to brown if desired.