A creamy, cheesy chicken-and-green-bean casserole inspired by the popular copycat-style version circulating online. It combines seasoned chicken, tender green beans, mushrooms, a creamy sauce, and melted cheese for a comforting one-dish dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
Vegetables
- 3 cups fresh or frozen green beans, trimmed
- 1 cup mushrooms, sliced
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
Creamy Sauce
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ tsp paprika
- ½ tsp dried thyme
- ¼ tsp black pepper
Cheese Topping
- 1 cup shredded cheddar or mozzarella
- 2 tbsp grated Parmesan, optional
- 1 tbsp fresh parsley, chopped
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Season the Chicken
Pat the chicken breasts dry with paper towels.
Rub them with olive oil, salt, black pepper, garlic powder, and onion powder. Set aside.
3. Prepare the Vegetables
Spread the green beans evenly across the bottom of the baking dish.
Add the sliced mushrooms, diced onion, and minced garlic.
4. Make the Creamy Sauce
In a bowl, whisk together:
- Cream of chicken soup
- Sour cream
- Milk
- Paprika
- Thyme
- Black pepper
Mix until smooth and creamy.
5. Assemble
Place the seasoned chicken breasts over the vegetables.
Pour the creamy sauce evenly over the chicken and green beans.
Cover the dish tightly with aluminum foil.
6. Bake
Bake covered for 30 minutes.
Remove the foil and check the chicken’s temperature. Continue baking as needed until the chicken reaches 165°F (74°C) internally.
7. Add the Cheese
Sprinkle the shredded cheddar or mozzarella and Parmesan over the top.
Return to the oven uncovered for 10–15 minutes, until the cheese is melted, bubbly, and lightly golden. The commonly circulated version uses about 15–20 minutes uncovered after the initial covered bake.
8. Rest and Serve
Remove from the oven and let the casserole rest for 5 minutes.
Garnish with fresh parsley and serve warm.
All Nut Information
This recipe does not require nuts.
Can I add nuts?
Yes, if you want some crunch. Good options include:
- ¼ cup toasted sliced almonds
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
For best texture, sprinkle them over individual portions after baking or add them during the final 5 minutes.
Nut-free version
Simply leave out all nuts. The recipe is naturally delicious without them.
Nut allergy
If serving someone with a tree-nut allergy, check the labels of packaged ingredients such as cream soup, cheese, and seasonings for allergen and cross-contact information.
Approximate Nutrition
Per serving, based on 4 servings:
- Calories: 450–500
- Protein: 45–50 g
- Carbohydrates: 12–16 g
- Fat: 24–28 g
- Fiber: 3–4 g
- Sugar: 4–6 g
- Sodium: 800–1,000 mg
Nutrition varies depending on the chicken size, soup, cheese, and other brands used.
Recipe Q&A
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and stay especially juicy.
Can I use frozen green beans?
Yes. You can use frozen green beans directly, although excess ice can add moisture. For best texture, thaw and drain them first.
Can I use fresh green beans?
Absolutely. Trim the ends and cut them into bite-size pieces.
Can I substitute the cream of chicken soup?
Yes. Cream of mushroom soup works particularly well with the mushrooms in this casserole.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt can replace the sour cream for a slightly lighter sauce.
What cheese is best?
Cheddar gives a sharper flavor, while mozzarella creates a stretchier, milder topping. A combination of both is excellent.
Can I add bacon?
Yes! Cooked, crumbled bacon makes a delicious addition. Sprinkle it over the casserole before adding the cheese.
Can I add potatoes?
Yes. Add small diced potatoes, but par-cook them first so they become tender at the same time as the chicken.
How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).
Can I prepare this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the cooking time if starting from cold.
How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Can I freeze it?
Yes, but the creamy sauce may change texture slightly after thawing. For best results, freeze portions in airtight containers and thaw overnight in the refrigerator.
What should I serve with it?
It’s filling enough on its own, but you can serve it with mashed potatoes, rice, cauliflower rice, dinner rolls, or a fresh green salad.
Is it low-carb?
It can fit a lower-carb meal plan, particularly when served without rice, potatoes, or bread. Check the carbohydrate content of your cream soup and other packaged ingredients.
