I made this for my VERY picky son. He loved it! I substituted cream of mushroom (as I bought the wrong flavor) and added a jar of sliced mushrooms. YUMMIE!!!!! Excellant!!!! It's going in my recipe book...in a protected sleeve!

I made this dish last night because the ingredients were basicaly all I had on hand. I was highly skeptical about it all and didn't know if it would turn out any good. I was suprised that yes, indeed, it was very yummy. I spooned it over mashed potatoes as requested and it made for a very filling meal. My 6 yr old who is a budding food critic announced that the "sauce" was very "yummers". I did as other's suggested and cut the chicken up into pieces and cooked it a little longer before putting it in the casserole. The only thing I will do different next time will be to flavor up the chicken a little more. This is a great dish to play around with. I will be making this again. Thank You. P.S. My little one called this "Green Bean Pie" lol

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.

This was really easy and had really good flavor. Mine wasn't wet or soupy at all, as some other reviewers had problems with. I chopped the chicken into bite-sized pieces, seasoned with garlic salt and pepper and cooked it all the way before layering over the green beans. I also used cream of mushroom instead of cream of chicken and added cheddar cheese and parmesan to the sauce. I served it over mashed potatoes and it was really filling - good comfort food. I think the taste would be perfect with angel hair pasta, so that's what I'll try next time!

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!

This was excellent!! My husband and I both LOVED this recipe!! Very rich in flavor...

This was really tasty I tried it last night. My husband and daughter both loved it. Next time I will try broccoli and cream of mushroom soup instead also I will double up on the soup/mayo mixture because the sauce is really yummy served over rice.

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!

I love this recipe! I often substitute broccoli for the beans!

Made a slight adjustment to the base recipe. I cubed the chicken before browning, and to the soup/mayo mixture, I added, black pepper, onion powder and a little shredded Colby-jack cheese. At the suggestion of another reviewer, I also increased the temperature to 375º. My husband and I loved it! It is certainly a keeper!!!

Very easy to make, and tasty too. I didn't like the nutrition information, so I used some low-fat substitutions. I used 98% fat free cream of chicken soup. I also added fat free mayo, but mixed half with low fat sour cream. The directions didn't indicate where the garlic powder went, so I seasoned the chicken with some garlic salt before cooking and added the garlic powder to the soup mix. This will definitely be added to our dinner rotation.

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.

This is our new family favorite! I halved the chicken breasts before browning and cooked about half-way through before putting it all in the oven. We eat all organic so I used regular cut green beans b/c I couldn't find french cut. I only used half a cup of organic mayo (it's a little sweeter by the way - great sub for reg. mayo) and 3/4 can of cream of celery soup instead of chicken. Also added a little extra parmasen about 2 minutes before taking it out of the oven. Next time I'll use 3 cans of green beans though. 2 just isn't enough for us! Great with rice or mashed pot's.

We liked this very much. I how ever had to alter the recipe because of what we had on hand. We used lowfat cream of mushroom soup and fresh green beans.

This recipe was pretty good. I am not to fond of mayo so I do not put the full amount that was suggested and it still tasted good. It came out creamy and that was my husbands favorite part.