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You know a dish is good when everyone in the family goes up for seconds! This Chicken and Green Bean Casserole is a simple recipe and the perfect comfort food!
It officially falls this Friday! I’m not going to lie I am in full fall mode by September 1st but at least by Friday, I will not feel so crazy for wearing scarves and eating anything and everything with pumpkin flavoring. Another favorite of mine, fall food! I love casseroles, slow cooker recipes, soups, and fall comfort food. This Chicken and Green Bean Casserole just screams fall food to me! Creamy, cheesy, and topped with stuffing, sounds amazing right? I made this dinner for us again last week and everyone (even the kids) loved it! I think it’s one of my all time favorite casseroles and I’m really wishing I had leftovers right about now as I write this and drool over the pictures.
Just take a look at that golden and crispy stuffing! Nothing is more fall then stuffing am I right? For this recipe, I took the easy way out because sometimes when you have three kids, a dog, and a husband to care for you just need dinner to be easy! Amen?! I used box stuffing and cream of mushroom soup. If you have lots of extra time you can, of course, make your own stuffing and homemade cream of mushroom soup but I promise it tastes amazing made almost homemade also!
Go ahead and prepare your stuffing then set it aside. In a casserole dish add bite-size chicken pieces until fully cooked then add green beans. I used frozen because that is what I had on hand but fresh would work also. Just cook them with the chicken until tender. If you use frozen you may have to drain any excess water before moving on. Time to make this dish creamy, add the milk and cream of mushroom soup to the skillet and cook for 5-6 minutes then add it to your casserole dish. Next the cheesy, I topped this part with shredded mozzarella cheese and then finished it off with the prepared stuffing. Bake it all together until, ta-da, dinner is ready!
Here are a few more of my favorite casserole dishes:
Chicken and Rice Casserole: This one is a classic! A casserole dish that my mom served for dinner growing up that I know get to share with my kids.
Ritz Cracker Chicken Casserole: This recipe is my husbands favorite. He even went as far as to say it’s my favorite recipe of all time!
Cheesy Ham and Potato Casserole: Nothing is better than a cheesy casserole. This one is PERFECT for leftover ham.
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Chicken and Green Bean Casserole
Ingredients
- 1 box chicken stuffing, (6oz)
- 1 pound chicken breast, (boneless and skinless)
- 1/2 teaspoon black pepper
- 1/2 pound frozen green beans
- 1/4 cup milk
- 1 can cream of mushroom soup, (10.5 oz)
- 1/2 cup mozzarella cheese, (shredded)
Instructions
- Cook stuffing according to package directions and set aside.
- Preheat oven to 400 degrees F. Prepare a casserole dish with no stick cooking spray and set aside.
- Dice chicken into bite size pieces and place in large skillet. Cook on medium/high heat until cooked through. Add green beans to the skillet and cook until green beans have thawed and are starting to become tender. Drain any excess water and return to stove top.
- Add milk and cream of mushroom soup to skillet and mix well together. Cook for 5-6 minutes then pour all skillet ingredients into your prepared casserole dish.
- Top with shredded mozzarella cheese and prepared stuffing. Bake for 15-20 minutes or until heated through.
Nutrition
This is a wonderful recipe. We just got a huge amount of fresh green beans from our Farmer’s Market. I found this recipe. With the fresh green beans, I blanched them for about 3 minutes. My wife is NOT a fan of mushrooms, so we used Cream of Chicken soup (Campbell’s healthy). The only other change was adding French’s Fried Onions! Added some to the bean/chicken mixture then some on top of the stuffing! My daughter would love this so I’m sending recipe to her. Thanksgiving in a bowl!
Yes! I’m glad you enjoyed it!
Since the stuffing is precooked, why not just add it and the cheese to the pan of everything else that’s cooked to make a one pan meal on top of the stove? Less mess and saves time.
You could do that
Can I freeze this and bake at a later time?
I’m not sure how the stuffing would hold up in the freezer. If you do make sure to let us know.
My family and I absolutely LOVE this recipe!!!! I did add a little lemon juice to each plate, it was INCREDIBLE!!!! A KEEPER!!!!
I woke up this morning and was trying to figure out something to make for dinner that would be fairly quick and easy, but really good and filling and that my picky husband and 2 toddlers would also enjoy. Green bean casserole came to mind and I wondered how it would be with chicken in it. Got on Pinterest and looked this up and it was exactly what I was looking for! I tweaked it a little by adding onions and garlic and I only had canned green beans and Monterey jack/cheddar blend cheese and Turkey stuffing mix. I added a little extra of everything including chicken and another can of cream of mushroom soup because I needed to feed 4 plus a large meal for my husband to take to work tonight. I have a small amount of leftovers and a family full of stuffed happy people requesting this to be a regular meal around here ❤, so thanks for a new Clark family menu regular!
Yah! I am so happy to hear that Casey. It makes my day to know that my recipes are loved!
I made this recipe one night this week and it was great! I like recipes that have a lot of wiggle room on ingredients and techniques. I did not have a box of stuffing mix so used a half bag of herb seasoned stuffing. Just guessed at the right amount of water and did OK at that. I had chicken thighs as I prefer them and I did not cook them first. I just layered in the chicken, the beans and the soup and then spread the stuffing over the top. I used a can of green beans as I had a lot of them on hand. I cooked this covered longer than called for because the chicken had not been cooked first. I took the cover off for the last 10 minutes and it made the stuffing crispy on top. I made a point of getting a serving for myself first and the rest was gone with the quickness. Thanks for the recipe and it will become a regular.
So glad to hear that! I love when people can make the recipe I share their own and the way you made it sounds awesome!
I made up this almost exact recipe out of my head one night after Christmas in like 2008, when we had turkey leftovers and a bunch of stuffing boxes I’d gotten on sale to hand. It is so good – my husband and daughter loved it! Thanks for the memory refresh – I think I’ll make it again this week, with the chicken 🙂
What a perfect idea for leftovers! Let me know how you like it with chicken and I think I will try it with turkey =)