If you’d like the top a little more browned, move the dish to the top rack for the last 5 to 10 minutes of baking, watching closely so it doesn’t scorch.
Freshly baked chicken and green bean casserole in the oven
Remove the dish from the oven and let it rest for about 5 minutes so the bubbling settles and the juices thicken slightly. Serve the chicken with a generous spoonful of the green beans and sauce from the bottom of the dish.
For a creamier dish, stir 1/4 cup of milk or half-and-half into the soup and onion mix before spreading it over the green beans (this technically adds a fifth ingredient, but it’s a nice option if you don’t mind stretching the rules).
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you keep on hand; each gives a slightly different but still very homey flavor. If you prefer white meat, use bone-in, skin-on chicken breasts and check for doneness around 40 to 45 minutes so they don’t dry out.
For a bit more browning and texture, you can briefly broil the top at the end, watching carefully. To make cleanup easier, line the baking dish with a light coating of cooking spray before adding the green beans.
Served chicken and green beans on a dinner plate
Leftovers reheat well in a low oven, covered with foil, until warmed through; the flavors actually deepen by the next day. If you need to feed more people, you can snug a few extra chicken pieces on top and add another small handful of green beans underneath, but don’t crowd the pan so much that the chicken can’t brown.
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