| 1 tablespoon olive oil |
| 4 boneless, skinless chicken breasts |
| 3 to 4 cans (14.5 ounces each) French-cut green beans, drained |
| 1 can (10.75 ounces) cream of mushroom or chicken soup, condensed |
| 3/4 cup mayonnaise |
| 1 teaspoon garlic powder |
| 1/3 cup grated Parmesan cheese |
Preheat oven to 350 degrees.
In a large frying pan, heat olive oil. Lightly brown chicken 3 minutes on each side. Meanwhile, spread green beans evenly in bottom of a greased 9x13-inch pan. Lay chicken over green beans.
In a bowl, combine soup, mayonnaise, and garlic powder. Spread soup mixture evenly over chicken and beans. Sprinkle Parmesan over top. Bake, uncovered, 35–40 minutes, or until chicken is done. Makes 4 servings.