Description
This Chicken and Green Bean Casserole is a comforting and hearty dish featuring tender shredded chicken, fresh green beans, creamy mushroom soup, and a cheesy topping finished with crispy fried onions. Perfect for a family dinner, it combines classic flavors in a simple and satisfying casserole.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups fresh green beans, trimmed
- 1 can cream of mushroom soup (approximately 10.5 oz)
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup crispy fried onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large bowl, combine the shredded chicken, fresh green beans, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix thoroughly to ensure all ingredients are well incorporated.
- Prepare Baking Dish: Grease a baking dish lightly to prevent sticking. Transfer the mixed casserole ingredients into the dish, spreading evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole mixture to form a cheesy layer.
- First Bake: Bake the casserole in the preheated oven for 25 minutes, allowing the mixture to heat through and the cheese to melt.
- Add Topping: Remove the casserole from the oven and carefully sprinkle the crispy fried onions on top to add a crunchy texture.
- Final Bake: Return the casserole to the oven and bake for an additional 10 minutes, or until the fried onions are golden brown and crispy.
- Cool and Serve: Let the casserole cool for a few minutes after baking to allow it to set slightly, then serve warm.
Notes
- For extra flavor, you can add a teaspoon of Worcestershire sauce or a dash of hot sauce to the mixture before baking.
- If fresh green beans are unavailable, frozen green beans can be used but should be thawed and drained first.
- This dish can be prepared ahead of time and refrigerated before baking; add extra baking time if baking from cold.
- To make it gluten-free, use gluten-free fried onions and cream of mushroom soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
