If you love a traditional green bean casserole, this Chicken and Green Bean Casserole takes it to the next level. It is a fun twist on the classic that I have adapted for a hearty family dinner you can enjoy anytime, not just during the holidays.
Made with tender chicken, tender green beans and a rich, homemade sauce, it’s cheesy, melty, creamy and full of comfort. Once it comes out bubbling from the oven, you’ll want to dig in right away!
Quick Look at the Recipe
- Prep Time: 20 minutes, Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Method: One pan recipe, stovetop then finished in the oven
- Main Ingredients: Chicken, fresh green beans, mushrooms, cheese, creamy sauce from scratch
- Flavor Profile: Creamy, cheesy, savory
- Ideal for: Comfort food, dinner
Ingredient Notes
- Chicken breasts: Cut into bite-size cubes so they cook evenly and quickly.
- Green beans: Use fresh here! They are best for texture and color. Don’t use canned beans (too mushy, watery, and pale).
- Onions: Sweet yellow onions are best here. Avoid red onions, which have a strong taste.
- Cremini mushrooms: Or button mushrooms. They add an earthy flavor to the chicken green bean casserole that pairs perfectly with the sauce.
- Shredded cheddar cheese: It has to be freshly shredded, use a box grater. Pre-shredded cheese comes with added starches that will make your sauce grainy.
- Aromatics: Minced garlic add just the right amount of depth to the dish.
- Sauce base: Whole milk, chicken broth and a little all-purpose flour. I always use whole milk to add to the richness,
- Aromatics and flavor boosters: Freshly minced garlic, Ranch seasoning, garlic powder, Umami mushroom seasoning and soy sauce. I like using Trader Joe’s umami mushroom seasoning, but McCormick has a really good one too. If you can’t find it, Worcestershire sauce is a great substitute.
- French’s fried onions: Optional to use but is classic for any green bean casserole!
- Other: Olive oil, unsalted butter, salt, pepper
Substitutions and Variations
- Green beans: If using frozen green beans, they must be thawed and patted dry to prevent a watery casserole.
- Whole milk: Half-and-half can be used in a pinch. Don’t use heavy cream (too thick) or low-fat milk (too diluted).
- Umami seasoning: If you can’t find it, add a little splash of Worcestershire.
- Chicken: For a quick weeknight option, use rotisserie chicken. You can also use chicken thighs. This chicken green bean casserole is also a great way to use leftovers from my dutch oven chicken.
- Fried onions: Anything that adds to that crunchy texture, such as panko breadcrumbs, crushed buttery crackers, or even crushed potato chips!
How to Make Chicken and Green Bean Casserole
Let me show you how easily this leveled up chicken green bean casserole comes together for dinner!
Step 1: Cook chicken. Preheat the oven to 375ºF. Season the chicken with garlic powder, Ranch seasoning, salt, and pepper. Heat olive oil in a large deep skillet, and cook the chicken until golden and cooked through. Remove and set aside. Deglazing Tip: Do not wipe the skillet. Those brown bits add a lot of flavor to the sauce!
Step 2: Cook veggies and aromatics. Melt butter and cook the onions and green beans until softened, about 8 minutes. Add a splash of broth to deglaze. Push them to one side of the skillet, then melt the remaining butter and sauté the mushrooms and garlic until fragrant. Tip: Cook the mushrooms until they are golden brown and have released all their moisture. This prevents a watery casserole.
Step 3: Add flour and broth. Sprinkle in the flour to coat everything, and cook for about 2 minutes to remove the raw flour taste. Gradually add the broth, stirring continuously to dissolve any lumps.
Step 4: Build the creamy sauce. Add the whole milk and bring the mixture to a low simmer, allowing it to thicken.
Step 5: Bring together. Return the chicken to the pan. Season with soy sauce, umami seasoning, salt, and pepper. Let it simmer for another 3 minutes.
Step 6: Add toppings and bake. Turn off the heat and stir in 1/2 cup of shredded cheese. Top with the fried onions, then sprinkle the remaining 1 cup of cheese over the top. Cover and bake for 20-25 minutes.
Step 7: Finish. Uncover and bake for another 5-8 minutes until the cheese is melted. Let it cool slightly, then serve over your favorite sides. Tip: When adding the fried onions, gently press them down to prevent them from burning.
Tips for Success
- Use a deep skillet. This way, the creamy sauce won’t spill over. I use a 3.6-quart Lodge cast iron braiser.
- No canned cream of chicken in this recipe. In the spirit of keeping it fresh, I build the sauce with milk, flour, and lots of great seasonings.
- Sauce consistency check: Before returning the chicken into the pan, allow for the sauce to gently simmer for a few minutes and be able to coat the back of a spoon. That’s how I know it will be perfectly creamy once baked!
- Use freshly grated cheese. I can’t recommend enough to grate your own cheese. You can use a box grater or a food processor (with the shredding blades) to do so easily. Pre-shredded cheese often contains added starches that will make the sauce grainy, and since the sauce is a key component here, this is important.
Recipe FAQs
Not needed. We’ll give them a head start by sauteing them with the onions first until tender, and will finish cooking in the oven so they are perfectly softened.
Yes. If so, skip the creamy sauce from scratch per the recipe. You may still need to add milk to loosen it up, but skip the flour.
To avoid a watery result, ensure the mushrooms are cooked until their liquid fully evaporates. Additionally, allow the cream sauce to fully thicken on the stovetop before putting the dish in the oven.
Make Ahead, Reheating and Freezing
Make ahead: Assemble this chicken green bean casserole up to 24 hours in advance. Let it cool, cover it tightly and refrigerate overnight. When ready to bake, let it sit at room temperature for at least 30 minutes, then add toppings. Bake as directed, adding an extra 10 minutes to the baking time if needed.
Reheating: Reheat in the oven at 350ºF, covered, for 20-25 minutes. The fried onions will lose their crunch in the fridge, so I’d suggest adding a fresh sprinkle of fried onions when reheating to bring back the texture.
Freezing: I would not recommend freezing since dairy is a primary ingredient.
What To Serve with Chicken Green Bean Casserole
I think this Chicken Green Bean Casserole is a filling and hearty meal all by itself, but it’s extra good and comforting over some sort of starchy side!
Mashed potatoes: I LOVE it over Fluffy Mashed Potatoes. If you want to incorporate more veggies, try with my Spinach Mashed Potatoes!
Noodles or rice: Try this chicken green bean casserole over a good serving of my super easy Garlic Butter Rice or Buttered Egg Noodles.
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Chicken and Green Bean Casserole
Equipment
- box grater for the cheese
Ingredients
For the chicken:
- 2 large chicken breasts - cut into 1-inch cubes
- 1 ½ teaspoons garlic powder
- 2 teaspoons Ranch seasoning
- ½ teaspoon salt
- Ground black pepper
- Olive oil - for sauteeing
For the rest of the casserole:
- 3 tablespoons unsalted butter - divided
- 1 medium yellow onion - thinly sliced
- 1 ½ pounds fresh green beans - trimmed and chopped
- 1 cup sliced cremini mushrooms
- 6 cloves garlic - minced
- ⅓ cup cup all-purpose flour
- 1 cup chicken broth - plus more as needed
- 1 ½ cups whole milk
- 1 teaspoon soy sauce
- ¼ teaspoon umami mushroom seasoning – see notes - or sub with Worcestershire sauce
- Salt and pepper to taste
- 1 ½ cups freshly shredded cheddar cheese - divided
- ½ cup French’s fried onions - optional
Instructions
- Preheat oven to 375ºF.
- Season and cook chicken: Season chicken with garlic powder, Ranch seasoning, ½ teaspoon salt, and ground black pepper. In a large oven-safe deep skillet, heat a few generous drizzles of olive oil over medium-high heat, and cook the seasoned chicken until browned and fully cooked. Remove from the pan and set aside.
- Cook onions and green beans: In the same skillet (do not wipe clean) over medium heat, melt 2 tablespoons of the butter and cook the sliced onions and green beans until softened, about 6-8 minutes, adding a splash of broth to deglaze the pan.
- Add mushrooms and aromatics: Melt the remaining 1 tablespoon of butter, then add the mushrooms and garlic and saute for another 3 minutes until fragrant. Season with salt and pepper to taste.
- Build the sauce: Sprinkle flour, stir to coat, and cook for another 2 minutes to cook off the raw flour taste. Then, gradually add chicken broth, stirring to dissolve any lumps. Next, stir in milk and bring to a low simmer, it will thicken as it heats up.
- Bring together: Return the chicken to the pan. For the final seasonings, add 1 teaspoon of soy sauce, the umami seasoning (or substitute with Worcestershire sauce), salt and pepper. Simmer for another 3 minutes.
- Add toppings: Turn off the heat. Stir in only ½ cup of shredded cheese into the casserole, then top with the fried onions (if using), gently pushing them down. Sprinkle the remaining 1 cup of shredded cheese on top evenly.
- Bake: Cover with the lid or foil. Bake for 20-25 minutes. Uncover, then return to the oven for another 6-8 minutes until the cheese is melted and bubbling.
- Serve: Let it cool slightly and serve over your favorite sides! It’s great on mashed potatoes, rice, or buttered noodles.
Video
Notes
- Umami mushroom seasoning: This is my favorite seasoning to amp up flavors. I like Trader Joe’s umami mushroom seasoning, but McCormick has a really good one too. If you can’t find it, add a splash of Worcestershire sauce.
- This recipe does not contain canned cream of chicken soup or mushrooms.
- Use a deep skillet or cast iron braiser: A 3.5- or 4 -quart deep skillet or cast iron braiser is ideal. This provides enough room for the sauce to bubble and thicken without spilling over the edges.
- The browned bits pack tons of flavor! After browning the chicken, do not wipe out the skillet. Instead, deglaze them when sauteeing the beans.
- Grate your own cheese: Pre-shredded bagged cheese contains anti-clumping starches that prevent it from melting smoothly, which can make your sauce taste grainy.
- Check Sauce Consistency: Let the sauce simmer until it is thick enough to coat the back of a spoon before you return the chicken to the pan.
- Make ahead: You can assemble the casserole up to 24 hours in advance. Keep the fried onions off until you are ready to bake to ensure they stay crunchy.
- Reheating: In the oven at 350ºF, covered, for 20-25 minutes.
- This recipe is not freezer-friendly.
- Green beans: If using frozen, thaw and pat thoroughly dry to prevent a watery sauce.
- Whole milk: Substitute with half-and-half if needed, but avoid heavy cream (too thick) or low-fat milk (too thin).
- Chicken: Use rotisserie chicken, chicken thighs, or leftover chicken for a faster weeknight prep.
- Cheese: Swap sharp cheddar for Colby Jack or any similar.
- Fried onions: Panko, crushed buttery crackers, or potato chips for a different crunchy topping.
Joey says
Hi there, we don’t have ranch dressing where I’m from… any recommended substitutes please? Thanks
Tania says
Hi Joey! You can make a seasoning blend of garlic powder, onion powder, dried herbs (parsley, dill, chives, etc), salt and pepper to taste. You can also add a tad bit of mustard and a pinch of sugar.
Marcia says
Was delicious! We didn’t add mushrooms and served over rice.