This Green Bean Chicken Casserole is a comforting casserole that's perfect for busy weeknights. Sure to be a family favorite creamy chicken casserole.
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Why you'll love this recipe
- The chicken and green bean casserole is cooked in a delicious creamy mushroom sauce, using real ingredients, no canned mushroom soup.
- Chicken Green Bean Chicken Casserole is prepared in under an hour, perfect for busy weeknights.
- This chicken casserole is an excellent recipe to use leftover chicken.
I love an easy casserole. I am a big fan of breakfast casseroles like this ham egg casserole and sausage egg casserole for quick breakfasts that can be made ahead.
Ingredient List
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- unsalted butter
- mushrooms, sliced thin
- large yellow onion, peeled and diced
- garlic, peeled and minced
- all-purpose flour
- salt
- black pepper
- chicken broth
- half and half
- Smoked Gouda, shredded
- cooked chicken, cubed
- frozen green beans, thawed
- fried onions, divided
- non-stick cooking spray
Equipment
- skillet, 9 inch
- 9x13 inch casserole dish
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F/177°C. Prepare a 9" x 13" casserole dish with nonstick cooking spray.
- Sauté the mushrooms and onion until softened. Add garlic
- Stir in flour to blend. Add chicken broth and half and half. Let the sauce thicken.
- Mix the cubed chicken, green beans, and fried onions.
- Add the mushroom sauce and mix well.
- Add the chicken and green bean mixture to the casserole dish. Bake for 20 minutes.
- Top with fried onion and bake until golden brown and the sauce is bubbly, about 5 minutes.
Make-ahead, storage, and freezer tips
Storage - Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
Reheat individual servings of Green Bean Casserole with Chicken in the microwave on 50% power for 1 to 2 minutes or until heated through. You may also reheat this dish in a 350°F/177°C oven for 10 to 15 minutes.
When you're ready to bake, remove the casserole dish from the refrigerator and let it sit on the counter while the oven preheats. Bake as directed.
Eileen's Tips for Success
- Drained canned green beans can be used for this recipe.
- Be sure the green beans are defrosted so they do not get watery as they cook.
- To avoid a runny green bean casserole, make sure the sauce is thickened before adding it to the rest of the ingredients.
- Use leftover chicken from oven baked thighs, oven baked chicken breasts, or shredded chicken made in the instant pot for this easy green bean chicken casserole.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Use a cup of homemade condensed chicken soup in the sauce.
- Vegetarian: Substitute the chicken with 2 (15-ounce) cans of drained and rinsed white beans.
- Toppings: If you want to make this dish without fried onions, you can top it with crushed Ritz crackers or even cornflakes.
- Gluten-Free: Use a gluten-free flour and gluten-free fried onions.
- Leftover chicken: This is a great way to use up leftover rotisserie chicken if you have some on hand.
- Stretch this casserole a little further by adding your favorite vegetables. Diced bell peppers, broccoli, or even zucchini would work well in this recipe.
Serving Suggestions
Similar recipes
- Chicken and Rice Casserole
- Frito Pie Casserole
- Dutch Oven Chicken and Potatoes
- Instant Pot Tuna Casserole
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Chicken Green Bean Casserole
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/176.66°C. Prepare a 9" x 13" casserole dish with non-stick cooking spray. Set aside.
- In a medium-sized skillet over medium-high heat, melt 3 Tablespoons unsalted butter Once melted and the pan is hot, add 1 large yellow onion, peeled and diced, saute about 5 minutes. The onions will soften.
- Stir in 8 ounces mushrooms, sliced thinand saute until the veggies are soft, another 3 to 4 minutes.
- Add 2 cloves garlic, peeled and minced, stir another 30 seconds to blend flavors.
- To the pan, stir in 3 Tablespoons all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper to coat the onion mixture.
- Once the flour is completely incorporated, stir in 1 ½ cup chicken brothContinue stirring until the mixture begins to thicken.
- Then, add 1 ½ cup half and half. Reduce the heat to low, stir as needed until the sauce begins to thicken.
- Add 1 cup Smoked Gouda, shredded stir the sauce, and let it continue to thicken, enough to coat the back of a spoon. Taste sauce; if needed, adjust the seasoning.
- In a large mixing bowl, mix 4 cups cooked chicken, cubed , 10 ounce bag, frozen green beans, thawed, and 1 cup of the fried onions.
- Add the sauce and stir until everything is evenly coated.
- Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 30 minutes, uncovered.
- Carefully top the casserole with the remaining 1 cup fried onions and bake for 5 minutes more. The casserole will be bubbly and cooked through.
- Remove from the oven. Rest for 5 minutes and serve.
eli arlson
when do you add the smoked gouda
Eileen xo
I have corrected the instructions to clarify where the cheese gets added in step 6. The cheese is added to the sauce when it is thickening. If you have any other questions, please let me know.