You will need one large cake dish. Lightly coat the bottom of the dish in Extra Virgin Olive Oil, about 2 tablespoons. Cut the 2 large onions into circles, or disks, leaving the rings together instead of dividing out each ring/layer. The onion disks should cover the bottom of the dish. Lightly salt and pepper the onions. Place the boneless chicken breast evenly spaced apart on the onions. Again, lightly salt and pepper the chickens. Open the bag of Green Beans and poor them all throughout the dish. Once more lightly PEPPER the dish.

In a large mixing bowl mix the cream of mushroom, cream of onion, a small splash of milk, and season with salt and pepper to taste (you can eat this right out of the bowl, as long as no raw chicken touched it, and is actually pretty good. This is good so you can get the salt and pepper/seasoning just right…sometimes I’ll make this little cream mix with a little bit of Roltel and serve it with chips for a nice healthy appetizer). Once the mix is done, evenly pour it all throughout the dish. Give the dish gentle shakes to settle the mixture down, and to make sure the green beans and chicken breasts are evenly covered.

Place the dish in the oven and cook for 1 hour on 350 degrees.