Chicken Green Bean Casserole
Indulge in the comforting flavors of this Chicken Green Bean Casserole, a hearty, all-in-one dish perfect for family dinners or holiday gatherings. Featuring tender, seared chicken breasts, crisp-tender green beans, and a creamy, flavorful base made with cream of mushroom soup and sour cream, this casserole is elevated with a golden topping of melted cheddar cheese and crispy fried onions. A quick blanch for the green beans and a sprinkle of garlic enhance the freshness and depth of flavor, while the combination of chicken broth and butter adds richness to every bite. Ready in just an hour, this casserole is an easy, crowd-pleasing recipe that delivers on both taste and comfort. Serve it straight from the oven for a warm, bubbling masterpiece that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 450 grams fresh green beans
- 1 can (10.5 ounces) cream of mushroom soup
- 120 milliliters sour cream
- 120 milliliters chicken broth
- 120 grams shredded cheddar cheese
- 100 grams fried onions
- 30 grams unsalted butter
- 15 milliliters olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with half the salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown—about 3-4 minutes per side. Transfer to a plate to cool, then dice into bite-sized pieces.
Trim the green beans and blanch them by boiling in salted water for 3-4 minutes, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
In a medium saucepot, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the cream of mushroom soup, sour cream, and chicken broth until well combined. Heat through but do not boil. Season with the remaining salt and pepper.
In a large mixing bowl, combine the diced chicken, blanched green beans, soup mixture, and half the shredded cheddar cheese. Mix well.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining cheddar cheese and fried onions.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 36.2 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1490 mg | 115% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
