Green Bean casseroles and Thanksgiving go hand in hand, but add some chicken chunks, and you have an everyday meal. It is also great made with fresh or frozen string beans. The green bean and chicken casserole is a great make-ahead freezer meal.
For more classic comfort food meals check out old fashioned mini tuna casserole and creamy chicken divan for one.
Click the recipe link at the top of the page to go straight to the printable recipe card, which includes ingredient amounts, a detailed ingredient list, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions. The recipe card is located at the bottom of the post.
Ingredients Notes
- Rice – long grain uncooked rice
- Chicken—Using precooked chicken makes this recipe super easy. If you prefer cooking the chicken yourself, I suggest using thighs because they stay moist and tender.
- Cream of mushroom soup – use undiluted since you want a thick sauce. Instead of cream of mushroom soup, you can substitute cream of broccoli soup.
You can easily make your own mushroom sauce and avoid canned soup. It’s worth a little extra time and makes a big difference.
Start by sautéing 1/4 cup of diced onions and 8 ounces of sliced mushrooms in a tablespoon of butter. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, and one clove of minced garlic, and cook until the mushrooms are tender. Next, add 1/2 cup of chicken broth and 2/3 cup heavy cream. Cook until the sauce begins to thicken. Stir thoroughly and use in the casserole. The mushroom sauce can be thickened by simmering just a little longer.
- Onions – slice about 8 ounces of mushrooms,
- Green beans – my recipe uses cut green beans in the can
- Onions – diced onions
- Fresh green pepper – diced fine
- Onion soup mix – the classic Lipton or Knorr is easy to find.
- Colby cheese – I prefer a milder cheese, but you can use any cheese
How To Make Green Bean and Chicken Casserole
- Cook the rice and add all the ingredients except the cheese to the cooked rice and mix together.
- Spoon into the baking dish and sprinkle with cheese. Cover and cook. It doesn’t get much easier.
A couple of cooking tips.
- Buy already-cooked chicken from the deli section of your grocery store.
- This is a great dish to use up leftover Thanksgiving Turkey.
- If using s frozen green beans, don’t thaw them before cooking.
- If using fresh green beans, parboil them before mixing them into the casserole.
- If using canned cut green beans, rinse before cooking.
Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Weekend Cook®.
Green Bean & Chicken Casserole
Ingredients
Recipe Directions
- Preheat oven to 350 degrees.
- Prepare rice to package instructions.
- Add all ingredients except the cheese into the rice and mix together.
- Spoon into an 5 x 7 mini casserole dish and sprinkle the cheese on top
- Lightly cover baking dish with aluminum foil and bake at 350 for 20 -25 minutes.
- Uncover and bake another 5 minutes.
I’m a fan of one dish meals and this one is easy and taste great. The only thing I changed was using a french cut green beans.