Chicken and Green Bean Casserole

5 from 1 vote

A hearty, from-scratch twist on a classic! This chicken and green bean casserole dinner is made with seasoned chicken, tender fresh green beans, and a homemade creamy sauce (no canned soup here!). Baked until golden and bubbly, this cheesy chicken casserole is the ultimate comfort food dinner.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 440kcal

Author: Tania

Equipment

Enameled cast iron braiser, 3.6-quart
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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition