A creamy, cheesy, restaurant-inspired chicken casserole made with tender seasoned chicken, crisp-tender green beans, garlic, Parmesan, mozzarella, and a rich cream sauce. Several versions of this dish circulate online, so this is a Ruth’s Chris–style copycat, rather than claiming to be the restaurant’s official recipe.
Prep Time
15 minutes
Cook Time
35–40 minutes
Total Time
50–55 minutes
Servings
4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
2 tablespoons olive oil
1 tablespoon butter
For the Green Beans
1 lb (450 g) fresh green beans, trimmed
2 cloves garlic, minced
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Sauce
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon Dijon mustard
½ teaspoon onion powder
½ teaspoon dried thyme
¼ teaspoon black pepper
For the Topping
½ cup shredded mozzarella or Monterey Jack
2 tablespoons grated Parmesan
1 tablespoon fresh parsley, chopped
The combination of cream, chicken broth, Parmesan, mozzarella, Dijon, and seasonings is consistent with published versions of this steakhouse-style bake.
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.
- Prepare the Chicken
Pat the chicken breasts dry with paper towels.
If the breasts are very thick, carefully pound them to an even thickness so they cook more evenly.
Season both sides with:
Salt
Black pepper
Garlic powder
Paprika
3. Sear the Chicken
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
Add the seasoned chicken.
Sear for approximately 2–3 minutes per side, just until golden brown.
The chicken does not need to be fully cooked at this stage because it will finish cooking in the oven.
Transfer the chicken to a plate.
- Prepare the Green Beans
Bring a pot of lightly salted water to a boil.
Add the green beans and blanch for 3–4 minutes, until bright green and slightly tender.
Drain and immediately rinse with cold water or transfer to an ice bath.
Drain well.
Why blanch them?
This helps the beans retain their bright color while preventing them from becoming overly soft during baking.
- Sauté the Green Beans
In the same skillet, melt 1 tablespoon butter over medium heat.
Add the minced garlic and cook for about 30 seconds.
Add the green beans, salt, and black pepper.
Toss for 2–3 minutes.
Remove from the heat.
6. Make the Creamy Sauce
In a saucepan over medium-low heat, combine:
Heavy cream
Chicken broth
Parmesan
Mozzarella
Dijon mustard
Onion powder
Thyme
Black pepper
Whisk gently until the cheese melts and the sauce becomes smooth.
Cook for approximately 3–5 minutes.
Do not let the sauce boil vigorously.
If it becomes too thick, add another splash of chicken broth.
7. Assemble the Bake
Arrange the chicken breasts in the prepared baking dish.
Spread the garlic green beans around the chicken.
Pour the creamy sauce evenly over the chicken and green beans.
Sprinkle the remaining mozzarella or Monterey Jack over the top.
Finish with Parmesan.
8. Bake
Cover the dish loosely with aluminum foil.
Bake for approximately 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the chicken reaches an internal temperature of 165°F (74°C).
For a beautifully browned cheese topping, broil for 1–2 minutes at the end.
Watch carefully because the cheese can burn quickly.
9. Rest & Serve
Remove the casserole from the oven.
Let it rest for 5 minutes.
Sprinkle with fresh parsley.
Serve warm with plenty of the creamy sauce spooned over the chicken and green beans.
What to Serve With It
This bake is rich and filling, so lighter sides work especially well:
Fresh garden salad
Roasted broccoli
Steamed asparagus
Cauliflower mash
Garlic mashed potatoes
Buttered rice
Roasted baby potatoes
Crusty bread
For a low-carb dinner, serve it with cauliflower mash or roasted vegetables.
Helpful Tips
Use chicken thighs
Boneless, skinless thighs are an excellent substitute and tend to stay especially juicy.
Don’t skip the sear
The quick sear creates a flavorful golden crust before the chicken goes into the creamy sauce.
Fresh green beans are best
Fresh beans give the casserole a better texture, although thawed frozen beans can also be used.
Don’t overcook the chicken
Use a thermometer rather than relying only on cooking time. The thickest portion should reach 165°F (74°C).
Freshly shredded cheese
Freshly shredded mozzarella and Parmesan generally melt more smoothly than some pre-shredded varieties.
Want a crispier top?
Add a small amount of seasoned breadcrumbs or crispy fried onions during the final 10 minutes. Versions of this casserole commonly use a crunchy topping.
Easy Variations
Bacon Chicken & Green Bean Bake
Add ½ cup cooked, crumbled bacon before baking.
Mushroom Version
Sauté 1 cup sliced mushrooms with the green beans.
Spicy Version
Add ¼–½ teaspoon red pepper flakes or a dash of hot sauce to the cream sauce.
Broccoli Version
Replace half the green beans with broccoli florets.
Lighter Version
Use half-and-half instead of heavy cream and plain Greek yogurt instead of some of the sour cream/cream-based ingredients.
Low-Carb Version
Skip breadcrumbs and crispy fried onions. The chicken, green beans, cheese, and cream sauce make a naturally lower-carbohydrate combination.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: 590
Protein: 57 g
Carbohydrates: 12 g
Fiber: 4 g
Net Carbs: 8 g
Fat: 34 g
Saturated Fat: 16 g
Sugar: 5 g
Sodium: 1,050 mg
These are estimates. Actual nutrition varies by chicken size, cheese, broth, and other brands used.
Nut & Allergen Information
Peanuts
No peanuts are used in this recipe.
Tree Nuts
No tree nuts are used in the recipe as written.
Dairy
Contains dairy from:
Butter
Heavy cream
Parmesan
Mozzarella
Gluten
The recipe is naturally gluten-free as written, provided all packaged ingredients are certified gluten-free.
Be especially careful with:
Chicken broth
Dijon mustard
Seasonings
Shredded cheese
Optional breadcrumbs
For strict gluten-free preparation, check each label.
Other Allergen
Contains chicken and dairy.
Cross-Contact
For someone with a severe allergy, use clean cookware and utensils and verify the labels of packaged ingredients.
Recipe Q&A
Q: Can I use frozen green beans?
A: Yes. Thaw and drain them very well before adding them. Fresh green beans generally provide the best texture.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless chicken thighs are juicy and work very well in this casserole.
Q: Can I use cream of mushroom soup?
A: Yes. Some versions of this chicken and green bean bake use cream of mushroom soup as the creamy base.
Q: Can I make this without mushrooms?
A: Yes. The recipe above doesn’t require mushrooms.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s going directly from the refrigerator.
Q: Can I freeze it?
A: Yes, although creamy sauces can change texture slightly after freezing. For best quality, cool completely, store airtight, and use within about 2 months.
Q: How do I know the chicken is done?
A: The thickest part of the chicken should reach 165°F (74°C).
Q: Can I make it low-carb?
A: Yes. Omit breadcrumbs or crispy fried onions and serve it with cauliflower mash, broccoli, or a green salad.
Q: Can I make it gluten-free?
A: Yes. The main recipe doesn’t require flour. Check your broth, mustard, seasonings, and cheese labels for gluten-containing additives.
Q: Can I add bacon?
A: Definitely. Crispy bacon adds a delicious smoky flavor and works particularly well with the creamy cheese sauce.
Q: How should I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days.
Q: How should I reheat it?
A: Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions in short intervals. Adding a splash of broth or cream can help loosen the sauce.
Q: Can I use another cheese?
A: Yes. Monterey Jack, cheddar, Swiss, or an Italian cheese blend can replace some or all of the mozzarella.
