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Chicken and Green Bean Casserole

Chicken and Green Bean Casserole bakes shredded chicken and green beans in a creamy mushroom sauce beneath a golden French-fried onion topping. The casserole is easy to assemble and finishes with bubbling edges and a center heated to 165°F.
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Prep Time 15 minutes
Cook Time 38 minutes
resting 5 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tbsp unsalted butter softened
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup milk
  • 0.5 tsp black pepper
  • 3 cup cooked chicken shredded or diced
  • 1 bag (16 oz) frozen cut green beans thawed and drained well
  • 1 cup cheddar cheese shredded
For the topping
  • 1.5 cup French-fried onions

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Use the softened butter to grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the cream of mushroom soup, milk, and black pepper until smooth.
  4. Stir in the chicken, green beans, and cheddar until evenly coated.
  5. Spread the mixture in the prepared dish.
  6. Bake uncovered for 25–30 minutes, until the center reaches 165°F and the edges are bubbling.
Top and finish
  1. Sprinkle the French-fried onions evenly over the casserole.
  2. Bake for 5–8 minutes, until the onions are golden.
  3. Let the casserole rest for 5 minutes before serving.

Notes

Drain the thawed green beans well to keep the casserole from becoming watery. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the creamy sauce can separate. For a gluten-free option, use gluten-free condensed soup and French-fried onions.