Green Bean Chicken Casserole

Name: Green Bean Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 casseroles (4-6 servings each).
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

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

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

Directions

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.
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.

Nutrition Facts

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

Originally published as Green Bean Chicken Casserole in Quick Cooking January/February 2001

Reviews

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Average Rating:

hkarow9713

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!
hotfudgesundae

Nov 18, 2014

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.
KristieKS

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!
schapdel

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!
mercougar

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.
ShariWestercamp

Nov 12, 2012

Great rounded meal with meat and veggies, my kids love it! I make 1/2 and freeze the other 1/2 for a quick meal later!
SaraBeth37

Mar 12, 2012

This is one of my favorites! I've been making it (and sharing it) regularly since I clipped it from Quick Cooking Magazine in 2001. It's a keeper!
aeg2t

Nov 28, 2011

My husband and I thought this recipe was salty, but without a lot of flavor. It was okay, but I don't think I would make it again.
metbaby

Nov 1, 2011

To me it tasted to salty and had an over powering onion taste.. I dont think i would make it again...
littletexaslonghorn

May 18, 2011

I slightly adjusted the recipe by using sauteed onion and green pepper, and my husband loved it. he liked it even more the second night when we were having it as leftovers - quote "mmm it's a keeper!"