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."
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skinless, boneless chicken breast halves
2 (14.5 ounce) cans
French-style green beans, drained
1 (10.5 ounce) can
condensed cream of chicken soup
grated Parmesan cheese
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!
Made this with Miracle Whip instead of mayo, but otherwise followed the recipe; served over buttered egg noodles. Family response: eh. I'm not throwing this one out completely, but will save it for when I don't have ingredients for anything else.
I'd recommend substituting sour cream or plain yogurt for part of the mayo, and adding some extra parmesan on top to make a crispy topping.
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!
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!
This was really good!! The sauce is awesome! I didn't have the time to make this into a casserole, so I put it in the slow cooker. I put the chicken in the bottom, topped the chicken with the green beans. Then I added the wet ingredients to the top. I cooked the whole thing on high for about 2 1/2 to 3 hours. The chicken was really moist and not dried out. My kids loved this. I was happy because they even ate the green beans! I would for sure make this one again.
Very goood! After having it a few times, we decided to use cream of mushroom soup instead. It was wonderful. We also use frozen beans instead of canned. I found that you need to brown the chicken til it is almost cooked or it will take alot longer in the oven. This is one of my husbands favorite dishes now.
Excellent. I used chicken tenders instead of breasts. Since other people said it came out soupy I drained the greenbeans & did not cover it while it was baking & I had no problems. Looked great & tasted even better. I also add mushrooms when I make this.
I made this using fresh french green beans and it turned out great. It was very simple and quick to prepare and it makes a great hearty meal. My husband and young daughter also loved it. They were fighting over the leftovers the next day!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Green Bean Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 398
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