Chicken green bean casserole is warm, satisfying, and pure comfort food. This complete dinner in one casserole dish is perfect for a chilly fall evening.
If you like green bean casserole, the classic Thanksgiving dish, you will love this recipe. This casserole has the same cozy vibes, but with chicken added to make it a complete meal.
Elements
Green Beans: I really like French green beans that are thinner and more delicate than regular beans. Fresh green beans are my preference, but canned or frozen beans would make this recipe really easy.
Olive Oil: Used to sauté the chicken.
Chicken Breast: One medium to large chicken breast is used. Chicken thighs would work as well.
Salt & Black Pepper: Used to bring out the flavor of the chicken and the entire casserole.
Mushrooms: Mushrooms are an integral part of my green bean casserole and make a great addition to this recipe.
Celery & Onion: Always a great addition to a casserole.
Garlic: Adds great flavor.
Thyme: Use fresh thyme if you have it, but dried thyme is great too. Rosemary would also be a nice addition or substitution in this recipe.
Flour: Thickens the sauce.
Half & Half: The base of the creamy sauce.
Parmesan Cheese: Add sharp cheesy flavor.
Panko Bread Crumbs: Creates that crunchy topping people love on a casserole.
Preparation
Preheat your oven.
Start by steaming your green beans. I have a steamer similar to this, which is perfect for steaming veggies. If you are using canned or frozen beans, you can skip this step.
Steam your green beans until at least crisp-tender; we prefer our beans completely tender.
Sauté your chicken until cooked through. Then cook the mushrooms, onion, and celery until tender. Add garlic, then sprinkle with flour. Stir in the half & half. The flour will help the sauce thicken as it cooks. Add more salt and pepper to taste.
Stir the steamed green beans and chicken into the sauce. Transfer to a casserole dish.
Combine the panko bread crumbs and parmesan cheese. Sprinkle evenly over the casserole.
Bake until the casserole is hot and bubbling and the topping is lightly browned.
Allow the dish to rest for 5 minutes. Then serve and enjoy.
Chicken Green Bean Casserole
Ingredients
- ½ pound fresh green beans trimmed
- 1 Tbsp olive oil
- 1 chicken breast cut into bite-size pieces
- Salt and black pepper
- 1 cup mushrooms sliced
- 1 rib of celery chopped
- ½ onion chopped
- 1 cloves garlic finely chopped
- 1 tsp dried thyme
- 1 Tbsp flour
- 1 cup half-and-half
- ¼ cup grated parmesan cheese
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 425° F
- Boil or steam the green beans until tender.
- Add olive oil over medium heat to a large skillet. Season chicken with salt and pepper and add to the skillet. Sauté until the chicken is cooked through, 7-10 minutes. Remove the chicken to a plate and set aside.
- Add mushrooms, celery, and onion to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add garlic and thyme; stir for one minute.
- Sprinkle with flour and stir to combine. Stir in half-and-half; bring to a heavy simmer. Simmer, stirring frequently, until the sauce thickens. Add salt and pepper to taste
- Stir green beans and chicken into the sauce. Transfer to a 2-quart casserole dish.
- Toss grated parmesan cheese with panko bread crumbs and sprinkle over the casserole. Bake until golden and bubbly – 15 to 20 minutes. Let stand 5 minutes before serving.