Green Bean Casserole With Cream Of Chicken

Instead of cream of mushroom soup, this Green Bean Casserole With Cream Of Chicken uses fresh green beans and cream of chicken soup. It’s a twist on the traditional holiday side dish that we all know and enjoy.

This article has a wealth of information that will assist you in creating the most delectable Green Bean Casserole With Cream Of Chicken dish you’ve ever had.

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Why You’ll Love This Recipe:

Fresh green beans: Forget about the canned green beans you grew up with within this green bean casserole recipe; fresh green beans are the way to go! No more soggy green beans; these stay tender-crisp even after baking in the delicious homemade soup.
French fried onions: Okay, some traditional components remain. You have to have that crisp on top of this green bean casserole with bacon, and I can’t think of a better substitute, believe me, I tried! To finish the dish, I must add these fried onions on top.
This traditional side dish takes a bit longer to prepare because the Green Bean Casserole with Cream of Chicken must be boiled, but the extra few minutes are well worth it.
This Green Bean Casserole with Cream of Chicken Is A Traditional Side Dish, Particularly For Holiday Dinners.

What Is Green Bean Casserole Originally?

Green bean casserole is a baked dish in the United States that consists mostly of green beans, cream of mushroom soup, and french fried onions. It has been described as a quintessential side dish at Thanksgiving feasts in the United States. Dorcas Reilly of the Campbell Soup Company devised the recipe in 1955.

Ingredients That You’ll Need:

Condensed Cream of Chicken Soup: Using cream of chicken soup gives the casserole a unique flavor while remaining familiar.
Milk: Use whole milk because we’re already indulging in the other components, so why not?
Low Sodium Soy Sauce: Will give the cream sauce a little zing.
Black Pepper: To add a little heat, use black pepper.
Green Beans: Using fresh green beans adds a new twist to this side dish.
Crispy Fried Onions: Because a green bean casserole wouldn’t be complete without them.
You will also need a 1½ quart casserole dish.

What are better fresh green beans VS canned green beans?

Canned green beans aren’t as good as fresh, but they’re far superior to frozen and hence a suitable compromise. The benefit of Canned green beans is that they are quickly frozen but not cooked, so they preserve their color—though their texture loses slightly during the freezing and thawing process.

How To Make Green Bean Casserole With Cream Of Chicken?

Preheat the oven to 350oF.

Steam or boil the green beans

Steam-in-the-bag technique: Follow the package recommendations and use the shortest time advised on the package.
When they’re finished, carefully open the bag to let the steam out. Remove them from the bag and place them on a plate or chopping board to allow them to cool rapidly and stop cooking.
Method of boiling: Remove the stems and thoroughly rinse the beans.
A large pot of water should be brought to a boil. Cook for 3-4 minutes after adding the beans to the boiling water. To stop the cooking, drain them and rinse them with cold water.
When the green beans are cool enough to handle, cut any extra-long ones in half.

Prepare the casserole

In a 1½ quart casserole, combine the condensed soup, milk, soy sauce, and black pepper. Stir the sauce quickly with a fork or a small whisk until it is smooth.
Stir in the green beans and ⅔ cup of the crispy fried onions into the cream sauce.
Bake the casserole, uncovered, for 30 minutes, or until the edges are heated and bubbling.
Stir in the creamy green beans thoroughly. Then, top with the remaining ⅔ cup of crispy fried onions.
Bake for an additional 5-7 minutes, or until the onions are golden brown.

Recipe Tips

To keep the green beans crisp, don’t overcook them.
Place the casserole dish on a baking sheet in case it overflows.
Make the green bean casserole a few hours (or up to a day) in advance. Except for the crispy fried onion topping, prepare it as directed. Refrigerate after wrapping with foil or plastic wrap. Remove it from the refrigerator for a few minutes before baking to allow the chill to dissipate. Bake according to package directions.

Recipe Variations

Cheese: To increase the flavor and cheesiness of this casserole, add 1–1/2 cups of shredded cheese to the recipe.
Bacon: To make a green bean casserole with bacon, add some cooked, chopped bacon to the recipe.
Fresh Green Beans: For greater freshness, use 3-4 cups of fresh, chopped green beans instead of the canned kind. Simply clip the ends and, if they are large, cut them in half. Fresh green beans are crisper, but if you prefer the softer texture of canned green beans, pre-boil them for around 7-8 minutes first.

How To Store Green Bean Casserole With Cream Of Chicken?

In The Fridge:

In an airtight container, leftover green bean casserole with cream of chicken can be refrigerated for up to 3 days after baking.

In The Freezer:

Since the Cream of Chicken Soup does not freeze well, this casserole is not recommended for freezing.

Note: Avoid freezing dairy-heavy casseroles. The dairy content of casseroles is delicious, but cottage cheese, sour cream, or Cream of Chicken Soup milk won’t last in the freezer.

How To Reheat Green Bean Casserole With Cream Of Chicken?

In The Oven:

Preheat the oven to 350°F. Bake for about 15 minutes per pound, covered with foil. Bake for a further 10 minutes after removing the foil. Broil the fried onions on low for 2-3 minutes if they need to be crispier.

In The microwave:

Depending on the size of your casserole, microwave in 30-60 second increments until warmed to your liking – 2 minutes is generally more than enough time to get your Green Bean Casserole With Cream Of Chicken sizzling hot!

In the Air Fryer:

Turn your air fryer to 350-400 degrees F for 3-4 minutes, and your reheated Green Bean Casserole With Cream Of Chicken will taste crunchy.

What can be Substituted for French Fried Onion?

If you don’t have or don’t like French fried onions (I’ll only criticize you a little), there are several substitutions you may use, because you have to have that crispy top even if you don’t use fried onions.

Use basic, dried bread crumbs combined with a small amount of butter.
Salad croutons can also be used; split them up if they are large chunks.
I’ll admit that I’ve used crushed potato chips and cornflakes as casserole toppers with excellent success!
Before baking, crush up butter crackers and sprinkle them on top.
Shallots, sliced and fried

For More Green Bean Recipes Check-Out:

FAQ Section

How Many Cups of Green Beans are in a Can?

If you’re wondering how many cups of canned green beans you can get out of one can, the answer is roughly two.

Why is my green bean casserole runny?

Green bean casserole should have a wonderful thick sauce that coats the green beans rather than resembling soup. One typical cause of a watery casserole is not adding enough thickening to the sauce, such as flour or cornstarch.

Can I use water instead of milk in green bean casserole?

We do not recommend replacing water with coconut milk in this recipe. It was not going to work. If the coconut flavor bothers you, you don’t have to worry about it.