Chicken & Green Bean Casserole

I hope you all are working on creating your own casseroles.  It will be the theme for the February 3rd carnival so you still have plenty of time.

Recently I roasted a chicken and had some pieces leftover to use for dinner the next night.  I was really in the mood for chicken divan, but was out of broccoli.  I did have frozen green beans, however.  Chicken divan with green beans?  I wasn’t sure so I asked people on Twitter what they thought.  I got several responses telling me to go for it, and I did.  After thinking about it, I realized I just had to think of it as a chicken and green bean casserole, not as chicken divan.  There was no reason why green beans wouldn’t go well with chicken.

Instead of using cream of chicken soup in this recipe I used thickened broth, like a gravy.  I did put cheese on top, but if you wanted to make it dairy free you could add a different topping.  I’m listing approximate amounts because it depends on the size dish you use and your tastes.

Chicken and Green Bean Casserole

Chicken & Green Bean Casserole
  • 4 c. green beans (enough to cover the bottom of your dish)
  • 2 c. cooked chicken pieces
  • 1½ c. chicken broth
  • 2 Tb. cornstarch
  • salt & pepper to taste
  • 2 Tb. butter or olive oil
  • 1 c. shredded cheddar cheese (enough to cover the top)
  1. Preheat oven to 350 degrees.
  2. Cook the green beans to desired doneness, remembering they will cook a little more in the oven. Spread the green beans in the bottom of a 9 x 13 inch baking dish.
  3. While the beans are cooking, make the gravy/sauce. Whisk the cornstarch into the chicken broth while it is cold. Add the salt, pepper, and oil and heat, whisking frequently, until mixture is thickened. It won’t be as thick as a cream soup, more like a gravy. Add the chicken pieces to the gravy and stir to coat, then spread it on top of the green beans.
  4. Sprinkle grated cheese on top, using as much as you like. Or try a different topping such as tater tots, or bread crumbs tossed with a little oil.
  5. Bake at 350 degrees 20 – 30 minutes, until hot. As you can see from the first picture, I served it with French fries which the kids loved, but it would go well with rice or quinoa.


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  1. gfe--gluten free easily says

    Sounds great to me, Linda! I've been doing a lot of experimenting lately based on ingredients on hand. Haven't been getting to the grocery store for a variety of reasons. I thought of you and the creating a casserole theme last night when I had no tomato sauce on hand and used chili sauce and topped my casserole with my garlic cheese biscuit batter. The combo worked well, but my camera is still in the shop so no photo. I'll keep playing around and hope it comes in before the deadline. In the mean time, I have the ingredients for your recipe and will have to give it a try. :-)


  2. Aubree Cherie says

    This looks really good! I was always a big fan of the green bean casserole but now can't eat it. But this look so much better anyway!

    Since I can't do dairy, I love your suggestion of tator tots on top too.

    ~Aubree Cherie

  3. Alexis AKA MOM says

    Wow ok that looks amazing! Love that you can do the different toppings to make it like a new meal!

    Stopping by from TMTT

  4. Lisa@BlessedwithGrace says

    Grace loves green beans and chicken. This is be a great recipe for our family. Thanks for linking your recipe to TMTT.

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