Start by preheating your ovens, one to 450 degrees and the other to 350 degrees (If you only have one oven, replace the scalloped potatoes with stuffing and you won’t need the 450 oven). Start heating about 1 – 2 tbsp olive oil in a Dutch oven. Sprinkle garli garni (or other garlic seasoning or rub) in a short bowl. Put the chicken breasts in seasoning on both sides, then into the Dutch oven. Cook the chicken for about 3-4 minutes per side, then into the 350 degree oven for 25 minutes.
While that is cooking on the stove, boil 2 C water and 1 tbsp butter in a small sauce pan. Once boiling, remove from heat and add 2/3 C milk (I used whole milk but whatever you have will work) and cheese sauce packet from the scalloped potato box. Whisk that together till well combined, then add in potatoes. Stir then pour into a 9×9 baking dish, and top with extra shredded cheddar cheese. Cook for 25 minutes in the 450 degree oven. This might take a little longer in the oven, so if it’s ready before the chicken, go ahead and pop it in the oven.
While those are in the oven, prepare the green beans. Drain the canned green beans, then pour into a small sauce pan (I just washed the one I used for the potatoes and reused it). Add a few tbsp of butter, and wait. Once you take the chicken and potatoes out of the oven, let sit 5 minutes. While those are resting, turn the heat on medium-low for the green beans. Stir regularly till butter is melted, then turn the heat to low and wait for the last few minutes to tick away.
Serve up the chicken with potatoes and green beans as side dishes and enjoy!