Green Bean Chicken Casserole Recipe
Green Bean Chicken Casserole Recipe photo by Taste of Home

Green Bean Chicken Casserole Recipe

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4.5 18 24
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My husband, who claims to be strictly a meat-and-potatoes man, asked for seconds the first time I threw together this comforting all-in-one meal. My daughter and several guests raved about it, too. It's easy to assemble with cooked chicken, frozen green beans and convenient pantry items. —DeLissa Mingee Warr Acres, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 4 cups cubed cooked chicken
  • 1-3/4 cups frozen French-style green beans
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2/3 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 envelope onion soup mix
  • 3/4 cup shredded Colby cheese
  • ADDITIONAL INGREDIENT (for each casserole):
  • 2/3 cup French-fried onions

Nutritional Facts

1 cup equals 364 calories, 15 g fat (5 g saturated fat), 76 mg cholesterol, 1325 mg sodium, 30 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese.
  2. Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden.
    Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.
    Yield: 2 casseroles (4-6 servings each).
Originally published as Green Bean Chicken Casserole in Quick Cooking January/February 2001, p31

Reviews for Green Bean Chicken Casserole

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (5)
3 Star
 (0)
2 Star
 (3)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 18, 2015

"Wow was this amazing! If you love green bean casserole, you'll love this dish. My husband's only complaint was the green beans still stay a bit crunchy and he'd rather have them mushy, but I loved it!"

MY REVIEW
Reviewed Nov. 18, 2014 Edited Sep. 25, 2015

"Delicious! Great combination of flavors, a recipe I will definately use again. Also added sliced baby carrots to give a little more color. Also sauted the onions and peppers plus added a soup can full of water as it seemed a little thick. Was definately a hit in our family."

MY REVIEW
Reviewed Mar. 3, 2014

"I cubed and seasoned my chicken and omitted the green pepper and onion, did more green beans though. I really liked it. The family was at odds all picked different things they didn't like about it! Figures!"

MY REVIEW
Reviewed Sep. 24, 2013

"Used cut green beans as I don't like how the french style can get mushy and also used cheddar friend onions instead of plain because I already had them. Overall turned out pretty good!"

MY REVIEW
Reviewed Aug. 3, 2013

"I went ahead and sautéed the onion and peppers the first time I made this. I think it turned out great! Plus it tastes just as good leftover."

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