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creamy green bean delight

Creamy Cheesy Chicken Green Bean Casserole

This comforting casserole combines tender chicken, fresh green beans, and a rich, cheesy sauce into one satisfying dish. The sautéed vegetables add depth of flavor while the melted cheddar creates an irresistible gooey texture. Perfect for busy weeknights when you need a hearty, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon salted butter
  • 1 medium yellow onion diced
  • 2 celery ribs chopped
  • 1/2 cup light mayonnaise
  • 1/4 cup evaporated milk (2%)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 8 ounces mild cheddar cheese shredded
  • 2 cups chicken breasts cooked and diced
  • 1 1/2 cups fresh green beans French style cut

Equipment

  • Skillet
  • 2½-3 quart casserole dish
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F.
  2. Melt butter in a skillet over medium heat. Add chopped celery and diced onion, sautéing until golden brown and fragrant.
  3. Transfer the sautéed vegetables to a 2½-3 quart casserole dish. Add the fresh cut green beans and mix together.
  4. In a separate bowl, whisk together the light mayonnaise, evaporated milk, black pepper, and garlic powder until smooth.
  5. Pour the creamy mixture over the vegetables in the casserole dish and stir to coat everything evenly.
  6. Fold in the shredded cheddar cheese and diced chicken, ensuring even distribution throughout the casserole.
  7. Bake uncovered for 30-40 minutes, until the top is bubbly and nicely browned.
  8. Allow the casserole to rest for about 5 minutes before serving to let the flavors meld together.

Notes

This casserole is perfect for using leftover rotisserie chicken when you're short on time. For a variation, try using pepper jack cheese instead of cheddar for a spicy kick, or substitute Greek yogurt for the mayonnaise for a tangier flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole, covered with foil, in a 325°F oven until heated through.
Serve with a crisp garden salad and crusty bread for a complete meal.