Chicken and green bean casserole is a warm, cozy classic that’s quick to prep, easy to customize, and always satisfying. Whether you’re making dinner for your family or prepping a holiday side dish, this recipe delivers creamy comfort with every bite.
In this post, you’ll learn:
- How to make the classic recipe
- Tasty variations (like chicken rice or stuffing casserole)
- How to avoid common mistakes like soggy green beans
- Answers to common questions
- 3 helpful links to related recipes from QuicklyTaste
Ingredients You’ll Need
Here’s what you need to make a basic chicken and green bean casserole:
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 cups green beans (fresh or frozen)
- 1 can cream of mushroom or cream of chicken soup
- ½ cup milk or cream
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ tsp each: garlic powder, onion powder
- Salt and pepper, to taste
- Optional toppings: fried onions, breadcrumbs, or prepared stuffing
- Optional additions: 1 cup cooked rice
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Prepare the Chicken
If using raw chicken, cook it first until it reaches 165°F internally. You can shred it or cube it — whatever you prefer. (Safe temps guide here)
3. Prep the Green Beans
- If using fresh: Blanch in boiling water for 3–4 minutes, then cool in an ice bath.
- If using frozen: Thaw and drain.
- Avoid canned green beans — they make the dish too soggy.
4. Make the Sauce
In a large mixing bowl, stir together:
- 1 can of soup (mushroom or cream of chicken for added richness)
- Milk or cream
- Cheese
- Garlic powder, onion powder, salt, and pepper
5. Combine Everything
Fold in the chicken and green beans.
- Add 1 cup of cooked rice if you want a chicken rice and green bean casserole.
- For a chicken stuffing and green bean casserole, skip fried onions and use prepared stuffing as a topping instead.
6. Assemble and Bake
Pour the mixture into your baking dish and spread evenly.
Top with cheese, breadcrumbs, fried onions, or stuffing.
Bake for 25–30 minutes until bubbly and golden.
Let rest for 5–10 minutes before serving.
Recipe Variations
Cream of Chicken Green Bean Casserole
Swap in cream of chicken soup for a meatier, savory flavor.
Chicken Rice and Green Bean Casserole
Stir in 1 cup of cooked rice to make the casserole heartier.
Chicken Stuffing and Green Bean Casserole
Top the dish with prepared stuffing instead of onions or cheese for a Thanksgiving-style twist.
Tips to Make It Even Better
- Use fresh or frozen green beans, never canned, to avoid sogginess.
- Add flavor with sautéed mushrooms or onions.
- Prep ahead by assembling the dish up to 24 hours in advance.
- For easy meal planning, freeze leftovers or make two batches at once!
👉 For more cozy recipes like this one, check out QuicklyTaste’s Frozen Burrito Casserole — a perfect weeknight meal.
Printable Recipe Card
Chicken and Green Bean Casserole
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Serves: 6
Ingredients:
- 2 cups cooked shredded chicken
- 2 cups green beans (blanched or thawed)
- 1 can cream of mushroom or cream of chicken soup
- ½ cup milk or cream
- 1 cup shredded cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper
- Optional: cooked rice, stuffing, fried onions
Instructions:
- Preheat oven to 375°F.
- Mix soup, milk, cheese, and seasonings in a bowl.
- Stir in chicken, green beans, and rice (if using).
- Pour into baking dish. Top with stuffing or fried onions.
- Bake for 25–30 minutes. Let rest before serving.
For a twist on the classic, try Campbell’s Green Bean Casserole — the original holiday favorite.
FAQ: Common Casserole Questions
Yes! It’s a flavorful alternative to cream of mushroom. Many people love the extra savory kick in cream of chicken green bean casserole.
No. Always use fully cooked chicken. Raw chicken may not cook evenly and can be unsafe. (USDA cooking temp chart)
Use pre-cooked chicken and blanched or thawed green beans. Combine with sauce and bake at 375°F for 25–30 minutes.
– Use fresh or frozen green beans, never canned.
– Blanch and cool them quickly to preserve texture.
– Don’t add extra liquid to the mix.
– Check out these pro tips from Serious Eats to avoid sogginess.
Storage & Leftovers
- Fridge: 3–4 days in an airtight container
- Freezer: Up to 3 months. Thaw overnight and reheat at 350°F
- Reheat: In oven or microwave until heated through
Final Thoughts
Chicken and green bean casserole is a creamy, satisfying dish you can make on the fly with pantry staples. Whether you’re using leftover rice, prepping for the holidays, or just craving a comfort meal, this dish has your back.
👉 Want more ideas? Don’t miss QuicklyTaste’s Million Dollar Chicken Casserole or the timeless Frozen Burrito Casserole for more easy-bake inspiration.
Chicken and Green Bean Casserole
Equipment
- 9×13-inch casserole dish
- Mixing Bowl
- Oven
Ingredients
Casserole Base
- 2 cups cooked shredded chicken rotisserie works well
- 2 cups green beans blanched or thawed
- 1 can cream of mushroom or cream of chicken soup 10.5 oz can
- 0.5 cup milk or cream
- 1 cup shredded cheese cheddar or mozzarella
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- salt and pepper to taste
Optional Toppings
- fried onions
- breadcrumbs or prepared stuffing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- In a bowl, mix soup, milk, cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the shredded chicken and green beans (plus cooked rice if desired).
- Pour mixture into the casserole dish and spread evenly. Top with cheese, fried onions, or stuffing as preferred.
- Bake for 25–30 minutes until bubbly and golden. Let rest 5–10 minutes before serving.