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.
Ingredients
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- ¾ cup milk
- 1 teaspoon low sodium soy sauce
- ¼ teaspoon black pepper
- 12 ounces fresh green beans steam-in-the-bag if available
- 1 ⅓ cups crispy fried onions divided
Instructions
- Preheat the oven to 350 F.
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 1 ½ 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.
Notes
- 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.
- 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.
Nutrition
Calories: 160kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 506mgPotassium: 194mgFiber: 2gSugar: 4gVitamin A: 534IUVitamin C: 7mgCalcium: 66mgIron: 1mg
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