Creamy Chicken Green Bean Casserole with Crispy Onions
This upgraded green bean casserole is a full meal in one dish — loaded with tender chicken, earthy mushrooms, fresh green beans, and a rich, herbed cream sauce. Topped with golden crispy onions and Parmesan, it’s comfort food with a satisfying twist.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
Ingredients
4 (8-oz) boneless, skinless chicken breasts, cut into ½-inch pieces
2 lbs fresh green beans, trimmed and cut into 1-inch pieces (about 8 cups)
6 tbsp extra-virgin olive oil, divided
1 tsp salt
1 tsp ground pepper
16 oz mushrooms (shiitake caps and/or cremini), stemmed and thinly sliced (about 3 cups)
2 small yellow onions, thinly sliced (about 2 cups)
6 garlic cloves, finely chopped (about 2 tbsp)
4 tsp dry sherry
2 (10.5-oz) cans lower-sodium condensed cream of mushroom soup
1 cup heavy cream
1 tsp dried oregano
1 tsp dried thyme
¾ cup grated Parmesan cheese, divided
2½ cups crispy fried onions (such as French’s)
Instructions
Bake 20 minutes, then uncover, top with crispy onions, and bake another 10–15 minutes until bubbly and goldePreheat oven to 375°F (190°C). Lightly grease a large casserole dish.
Blanch green beans: Boil green beans in salted water for 4–5 minutes until crisp-tender. Drain and set aside.
Sauté chicken: In a skillet, heat 3 tbsp olive oil. Add chicken, season with salt and pepper, and cook until golden and cooked through. Set aside.
Cook vegetables: In the same skillet, add remaining olive oil. Sauté mushrooms, onions, and garlic until softened, about 6–8 minutes. Stir in sherry and cook 1 more minute.
Make the sauce: In a large bowl, mix cream of mushroom soup, heavy cream, oregano, thyme, and ½ cup Parmesan. Fold in cooked chicken, sautéed veggies, and green beans.
Assemble: Pour mixture into the casserole dish. Sprinkle with remaining Parmesan and cover with foil.
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Nutrition
- Calories: 510
- Sugar: 6g
- Fat: 34g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g