Chicken and Green Bean Casserole

Chicken and Green Bean Casserole

79 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
CHEROKEE37
Recipe by  CHEROKEE37

“This is a third generation recipe and one that is about as simple as it gets. French-style green beans are topped with Chicken breasts, a creamy soup mixture, and a sprinkling of parmesan cheese and baked until bubbly. Best served over mashed potatoes or rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
  3. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
  4. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

Share It

Reviews (79)

Rate This Recipe
CookinBug
46

CookinBug

This was soooo good! I'll give it 4 stars though, simply because I changed quite a few things (like everyone else!). I used about 1/2 cup sour cream and 1/4 cup lite mayo. Used cream of mushroom soup instead and frozen french cut green beans. I browned the chicken with garlic salt and pepper until almost completely cooked through. Also added 1/2 cup or so of shredded monterrey jack into the soup mixture. Served it with angel hair pasta. We thought this was great comfort food, will definitely make again!

Lynn
25

Lynn

Made this for dinner tonight...was a little skeptical...but my husband loved it. He said it was like something you would get in a fine italian restuarant. He is right! Delicious served over angel hair pasta!!! Will add to my favorites! I would like to add that if you have picky eaters, combine the soup, mayo and garlic, cheese and mix....brown the chicken and cook until almost cooked...then place chicken in dish and cover with soup mixture...then serve green beans (personal favorite for this diah if made this way) on the side. I find that even picky eaters will try it this way and end up saying...I think I would like this with the beans in it too!

P41OH
25

P41OH

Great recipe. Easy, too. Tastes even better the next day. The first time I made this, it came out watery and the chicken was not done. The second time, I cut the chicken into smaller pieces before browning, added the parmesan to the soup mixture and sprinkled a little more over the top. I also increased my oven temperature. Yummy!

More Reviews

Similar Recipes

Layered Chicken and Black Bean Enchilada Casserole
(551)

Layered Chicken and Black Bean Enchilada Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole
(542)

Quick and Easy Green Chile Chicken Enchilada Casserole

Chicken, Stuffing and Green Bean Casserole
(174)

Chicken, Stuffing and Green Bean Casserole

Tim's Green Bean Casserole Extraordinaire
(105)

Tim's Green Bean Casserole Extraordinaire

Italian Green Bean Chicken
(87)

Italian Green Bean Chicken

Green Bean Artichoke Casserole
(69)

Green Bean Artichoke Casserole

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 571 cal
  • 29%
  • Fat
  • 44.3 g
  • 68%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 1520 mg
  • 61%

Based on a 2,000 calorie diet

Top

<

previous recipe:

My Favorite Green Bean Casserole

>

next recipe:

Chicken, Stuffing and Green Bean Casserole