Creamy Chicken and Green Bean Casserole with Caramelized Onion Crust🍖 Main

Ingredients

For the Chicken

• 3 boneless skinless chicken breasts, cut into 1" cubes
• 1 tbsp olive oil
• salt to taste
• pepper to taste

For the Caramelized Onion Topping

• 2 medium onions, thinly sliced
• 2 tbsp unsalted butter
• 1/2 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted

For the Casserole

• 1 can cream of mushroom soup (10 1/2 oz)
• 3/4 cup mayonnaise
• 1 tsp lemon juice
• 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)

Instructions

Caramelize the Onions

1. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring every few minutes, for 20-25 minutes until the onions are deeply golden, soft, and caramelized. Remove from the skillet and set aside.
2. In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter until evenly coated. Set aside.

Cook the Chicken

1. Heat 1 tablespoon olive oil in the same skillet over medium heat. Season the cubed chicken with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Set aside.

Assemble the Casserole

1. Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the cream of mushroom soup, mayonnaise, lemon juice, and milk until smooth. Add garlic powder, onion powder, salt, and black pepper and stir to combine.
3. Fold in the cooked chicken, drained green beans, and 1 cup of the shredded cheddar cheese.
4. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 1 cup of shredded cheddar cheese, followed by the caramelized onions spread in an even layer.
5. Scatter the butter-coated panko breadcrumbs evenly over the top.
6. Bake for 20-25 minutes until the casserole is heated through, the cheese is melted, and the breadcrumb topping is golden brown. Let rest for 5 minutes before serving.