Creamy Chicken and Green Bean Casserole🍖 Main

Name: Creamy Chicken and Green Bean Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 boneless skinless chicken breasts, cut into 1" cubes; 1 tbsp olive oil; salt to taste; pepper to taste; 1 can cream of mushroom soup (10.5 oz); 1 cup sour cream; 2/3 cup 2% milk; 2 cups shredded cheddar cheese, divided; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 2 cans green beans, drained (14.5 oz each); 6 oz French fried onions

This comforting casserole combines tender poultry and crisp vegetables in a luscious, cheese-laden mixture. Topped with golden, crispy fried onion strands, it's an ideal no-fuss dinner solution for busy evenings.

By Sarah Chen, Home Cook Enthusiast

Prep: 15 minCook: 20 minServes: 6

easy weeknight casserole chicken comfort food american

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There's something deeply satisfying about a casserole that brings together everything you crave in one bubbling dish. This version elevates the classic green bean casserole by adding seasoned chicken cubes, transforming it from a side dish into a complete meal that'll have everyone reaching for seconds. The tangy sour cream adds richness while balancing the earthiness of the mushroom soup, creating a sauce that's luxurious without being heavy.

The key to perfect texture lies in not overcooking your chicken during the initial browning—you want those cubes golden on the outside but still juicy, since they'll continue cooking in the oven. When draining your canned green beans, give them an extra minute in the colander and even pat them gently with a paper towel. This prevents excess moisture from making your casserole watery, ensuring that creamy sauce stays thick and clings beautifully to every ingredient.

Feel free to make this casserole your own by swapping the green beans for broccoli florets or adding sliced mushrooms for extra earthiness. If you're preparing it ahead for a potluck or busy weeknight, you can assemble everything up to step five, refrigerate it covered, and bake it later—just add an extra five minutes to the baking time if you're starting from cold. Serve it alongside a simple green salad or crusty bread to soak up that irresistible sauce.

Ingredients

3 boneless skinless chicken breasts, cut into 1" cubes
1 tbsp olive oil
salt to taste
pepper to taste
1 can cream of mushroom soup (10 1/2 oz)
1 cup sour cream
2/3 cup 2% milk
2 cups shredded cheddar cheese, divided
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper
2 cans green beans, drained (14 1/2 oz each)
6 oz French fried onions

Nutrition (Per 6 servings)*

566

Calories

27g

Protein

25g

Carbs

40g

Fat

Fiber

1132mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and fully cooked through. Set aside.
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
In a large bowl, mix together cream of mushroom soup, sour cream, and milk until smooth. Add garlic powder, onion powder, salt, and pepper to the mixture. Stir to combine.
Fold in the diced chicken, drained green beans, and 1 cup of the shredded cheese.
Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of shredded cheese and french fried onions.
Bake for 20 minutes until heated through.