Chicken Bean Casserole Recipe

Chicken Bean Casserole Recipe photo by Taste of Home

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"I love to make this hearty casserole with crisp-tender green beans," writes Darlene Markel of Mt. Hood, Oregon. "A perfect use for leftover chicken, it makes a satisfying meal."

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Chicken Bean Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1-1/2 cups chicken broth
1/2 cup milk
1 to 2 teaspoons soy sauce
1/2 teaspoon salt
Dash pepper
2/3 cup shredded Parmesan cheese, divided
8 cups cut fresh green or wax beans, cooked and drained
2 cups cubed cooked chicken

Directions

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;.
Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 238 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 604 mg sodium, 13 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Chicken Bean Casserole in Taste of Home August/September 2000, p18

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Chicken Bean Casserole

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Reviewed on Apr. 27, 2013 by deb540

Wonderful flavor. We're always on the look out for low-sodium meals so I was eager to try this. Used left over rotisserie chicken and fresh green beans. Didn't add any salt, only used 1 tsp low sodium soy sauce and lower sodium chicken stock. My boyfriend is a big fan of Green Bean Casserole so I added some of those French's Onions on top. Served it over rotini. Really yummy. I was actually surprised it had so much flavor since there aren't any herbs in it. Definitely gonna make it again