Chicken and Green Bean Casserole
This cozy Chicken and Green Bean Casserole is creamy, hearty, and quick to make. Perfect for family dinners or holidays, it combines shredded chicken, green beans, a creamy sauce, and a cheesy or crispy topping in every satisfying bite.
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.
Notes
Blanch fresh green beans or thaw frozen ones—avoid canned for best texture. Stir in cooked rice for a heartier meal or top with stuffing for a Thanksgiving twist. Make ahead up to 24 hours or freeze leftovers for up to 3 months.