Green Bean Cheddar Chicken

Green Bean Cheddar Chicken

Marilyn G. 0

"This is an easy to prepare, make-ahead-if-you-wish dish. All you need for accompaniment is mashed or baked potatoes, or rice. Great for company!"

Ingredients 55 m {{adjustedServings}} servings 677 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 53.4 g
  • 107%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1695 mg
  • 68%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Melt the butter in a skillet, and saute the chicken breasts 10 to 12 minutes on each side, until the exterior is golden, the meat is no longer pink, and the juices run clear.
  2. Place the green beans in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender.
  3. Preheat the oven broiler. Lightly grease a 9x13 inch baking dish.
  4. Arrange the beans in the bottom of the prepared baking dish. Top with the chicken, and cover evenly with the soup. Sprinkle with bread crumbs and bacon, and top with Cheddar cheese.
  5. Broil 10 minutes, or until browned and bubbly.
Tips & Tricks
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  • To Make Ahead
  • Assemble as above, only don't broil. Cover and refrigerate until 35 minutes before serving. Preheat oven to 375 degrees F (190 degrees C). Remove cover from dish and bake in preheated oven until heated through, approximately 30 minutes. Then place under broiler for just a few minutes to lightly brown the top.
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Reviews 45

  1. 56 Ratings


This was surprisingly good even though I made some changes (mistakes?). I didn't have cheddar cheese soup so I heated up some cream of mushroom in the same pan I used to brown the chicken and melted in some of the cheddar cheese. I also misread the recipe and layered the cheese, then the bread crumbs and bacon and baked at 400. The chicken was perfectly browned and crunchy. Initially, I only thought to make an OK dinner, but this turned out much, much better than expected.

Holly Rader

I didnt care much for this dish. My husband loves green beans and cheesy food but he thought it was just ok. I wont make this again. Too much prep time for the end result. My breadcrumbs didnt get soggy, but the whole thing just didnt live up to my expectations.

The Bunny Chef

Pretty good! I made some changes because I didn't have all the ingredients on hand, and happily enough, those changes made it healthier! First, I didn't have any bacon so I fried some shaved, diced ham and that was just like bacon except a lot less fattening. Also, I used a mix of frozen green beans and broccoli because I didn't have 20 ounces of either, and I also used rice. I mixed about two cups of cooked rice with about half a cup of the cheddar soup and spread it in the bottom of the baking dish, covered it with the veggies (I think I used more than 20 ounces), then put the chicken and ham and soup over it. I used two cans of the soup for it and am glad I did! And I used a lot more than a pinch of cayenne pepper and sprinkled salt on everything. For the bread crumbs, I just sprinkled a handful of Italian bread crumbs over top. I didn't have any cheese. I think I'll make all of these changes the next time (the bacon and cheese really weren't missed), except I'll mix some milk into the soup so it's not as translucent and isn't as thick. I think I'll also skip the bread crumbs or sprinkle them on before I pour on the soup. And finally, next time I won't cook it under the broiler because the bread crumbs got too dark in places after just a couple minutes. Just bake it like a normal casserole :o) With these changes, I think it will be a five!