Creamy Chicken and Green Bean Casserole
Indulge in the comforting flavors of this Creamy Chicken and Green Bean Casserole, a perfect weeknight dinner that’s equal parts hearty and delicious. This easy-to-make casserole features tender chicken, crisp green beans, and a luscious homemade cheese sauce that’s bursting with warmth and richness. Topped with a golden, crunchy layer of panko breadcrumbs and Parmesan, every bite offers a delightful blend of creamy and crispy textures. Made from scratch with simple pantry staples like chicken broth, heavy cream, and cheddar cheese, this dish excludes canned soups for a wholesome, fresh take on a classic. Ready in just over an hour, it’s ideal for feeding a family of four and pairs beautifully with warm dinner rolls or a simple green salad. Whether you’re hosting a gathering or looking for cozy comfort food, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 450 grams green beans
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 360 milliliters chicken broth
- 120 milliliters heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams shredded cheddar cheese
- 60 grams panko breadcrumbs
- 1 tablespoon olive oil
- 30 grams parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and slightly tender. Drain and set aside.
Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken breasts for 4-5 minutes per side or until cooked through. Remove from the skillet, shred or cut into bite-sized pieces, and set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the heavy cream, garlic powder, onion powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook, stirring frequently, until the sauce thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese until melted and smooth. Remove from heat.
In a large mixing bowl, combine the green beans, chicken, and the creamy cheese sauce. Mix well until evenly coated.
Transfer the mixture into a greased 9x13 inch (23x33 cm) casserole dish.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbling.
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 582 mg | 12% | |
*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.
