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READY IN 50 mins

Chicken and Green Bean Casserole

Read Reviews (75)

"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." — CHEROKEE37

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Original recipe makes 4 servings Change Servings

1 tablespoon olive oil
4 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

3/4 cup mayonnaise
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 15, 2007

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!

—CookinBug

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Most Helpful Critical Review

Feb 15, 2005

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.

—Richelle

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90 Ratings

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Dec 18, 2007

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!

—Lynn

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May 15, 2005

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!

—P41OH

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Feb 27, 2008

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.

—xraygirl411

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Feb 28, 2005

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.

—JLSALASKA

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Jun 22, 2007

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.

—Mary B

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Sep 02, 2005

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!

—KELSEYDAWG

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Nutrition

Calories
571 kcal
29%

Carbohydrates
14.2 g
5%

Cholesterol
87 mg
29%

Fat
44.3 g
68%

Fiber
1.8 g
7%

Protein
28.8 g
58%

Sodium
1520 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Green Bean Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 571
Calories from Fat: 398

% Daily Value *
Total Fat 44.3g 68 %
Saturated Fat 8.1g 41 %
Cholesterol 87mg 29 %
Sodium 1520mg 61 %
** Potassium 203mg 6 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 1.8g 7 %
Protein 28.8g 58 %
Sugars 4.5g
Vitamin A 16 %
Vitamin C 7 %
Calcium 14 %
Iron 23 %
** Thiamin 6 %
** Niacin 95 %
** Vitamin B6 33 %
** Magnesium 9 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.