Chicken and Green Bean Casserole

We’ve taken a classic Thanksgiving side and made it into a main dish that can be eaten any time of year with our Chicken & Green Bean Casserole. Juicy, protein-rich chicken is complemented by fork-tender, antioxidant-packed green beans that retain a little snappiness when roasted. Cream of mushroom soup and heavy cream provide the classic base of this dish while fresh mushrooms amplify the earthy umami flavors, and oregano and thyme contribute a subtle herbiness. And we couldn’t forget the classic topping—crispy fried onions, the store-bought kind you know and love. Keep reading for our expert tips, including why you should cook the mushrooms separately.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Cooking the mushrooms separately from the chicken and beans will yield a deliciously juicy texture.
• To save time, you can use trimmed green beans or thawed frozen green beans, and presliced cremini mushrooms.
• For a different flavor, try using store-bought wild mushrooms. You can also add spices like fennel for a sweeter note or spice mixes like Cajun-style or berbere seasoning.
• You can substitute the heavy cream with half-and-half for a lighter version of this recipe.

Nutrition Notes

• Chicken breast is a great source of lean protein and fits into some of the healthiest eating patterns, including the Mediterranean diet. Chicken breast also provides vitamins and minerals, including B vitamins and choline, all necessary for a healthy nervous system.
• Green beans are loaded with nutrients—including vitamin K (which is necessary for strong bones), fiber, folate and vitamin C. Regularly eating green beans may help keep your blood sugar steady, improve your heart, gut and bone health, and reduce your cancer risk.
• While mushrooms might not fit the “eat the rainbow” motto, they are definitely worth including in your menu. Mushrooms are loaded with antioxidants, fiber and B vitamins. They’re also one of the few food sources that can offer vitamin D (if UV-exposed).