Chicken and Green Bean Casserole
This creamy Chicken and Green Bean Casserole combines tender chicken, crisp green beans, and a rich, flavorful mushroom sauce. Perfect for busy weeknights or gatherings, this hearty dish is a family favorite and easy to prepare.
Ingredients
- - 1 lb boneless skinless chicken breasts, cooked and diced
- - 1 lb fresh green beans trimmed and cut into 1-inch pieces
- - 1 can 10.5 oz cream of mushroom soup
- - 1 cup sour cream
- - 1/2 cup milk
- - 1 cup shredded cheddar cheese
- - 1 tsp garlic powder
- - 1/2 tsp salt
- - 1/2 tsp black pepper
- - 1 cup crispy fried onions or panko breadcrumbs
Instructions
- **Preheat the oven:**
- Preheat your oven to 375°F (190°C). Grease a large casserole dish with cooking spray.
- **Prepare the green beans:**
- Bring a pot of salted water to a boil. Blanch the green beans for 3-4 minutes, then drain and set aside.
- **Make the creamy sauce:**
- In a large mixing bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper. Stir until smooth.
- **Assemble the casserole:**
- Add the cooked chicken and blanched green beans to the bowl with the sauce. Mix until well coated. Transfer the mixture to the prepared casserole dish.
- **Add cheese and topping:**
- Sprinkle shredded cheddar cheese evenly over the top. Finish with crispy fried onions or panko breadcrumbs for a crunchy topping.
- **Bake:**
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and the sauce is bubbling.
- **Serve:**
- Let the casserole cool slightly before serving. Garnish with fresh parsley if desired.
Notes
- Substitute cream of mushroom soup with homemade creamy sauce for a healthier option.
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.