Green Bean Casserole is a classic holiday side dish that transforms baked green beans into mouthwatering salty, crispy, creamy bites. Your holiday table isn't complete until the Green Bean Casserole with Cream of Chicken is served!
Green bean casserole is a classic Thanksgiving side dish. Fresh green beans, condensed chicken soup, fresh onions and crispy fried onions are baked in a casserole dish until bubbly and hot.
There are several variations of this well-loved, comfort food recipe. Some people use cream of mushroom soup instead of cream of chicken. Some add shredded gruyere cheese. I've even seen recipes that include bacon, pecans and wild rice!
I've chosen to keep this recipe classic and simple. Green Bean Casserole with Cream of Chicken will pair perfectly with my other classic and simple Thanksgiving side dishes. My Sweet Potato Casserole, Drop Biscuits, Brown Sugar and Honey Roasted Carrots and Butternut Squash and Beet Salad are all winning recipes!
Fresh green beans: You'll need fresh, French green beans or string beans. Many green bean casserole recipes use canned green beans, but I find that fresh are just as easy to work with! They also provide more texture and don't get mushy like canned green beans can.
Cream of chicken soup: Cream of chicken is a condensed canned soup that is made out of chicken, chicken broth or chicken stock, chicken fat, cream and a thickening ingredient like cornstarch. I used Pacific Foods Organic Cream of Chicken Condensed Soup. I like this brand because there are no unnecessary or artificial additives.
Fried onions: French's Crispy Fried Onions add a salty, crispy, crunch to every serving of green bean casserole. Fried onions are essential to a green bean casserole recipe, so don't skip them!
Fresh onions: Many green bean casserole recipes have you mix fried onions into your casserole in addition to putting them on top. I find that this really increases the salt and fat in the dish... and not in a good way! I absolutely love the taste and texture of adding fresh, thinly sliced white onions instead.
Milk: You can use whole milk or 2% milk. Both kinds will work!
Seasonings: All you need is a little ground black pepper and some garlic powder to round out the flavor of this green bean recipe.
*See the recipe card below for a detailed ingredients list and recipe instructions.
- Large stock pot - You'll use a large stock pot or soup pot to blanch the green beans.
- 2 mixing bowls - You'll need 1 large mixing bowl and 1 medium-sized mixing bowl.
- Casserole dish - A small to medium-sized casserole dish is perfect for this recipe. If you're doubling the recipe though, make sure to use a larger baking dish!
- Cutting board, chopping knife, measuring cups and measuring spoons
How to make
Step 1: Preheat your oven to 350°F. Bring a large stock pot of water to a boil on the stovetop. Prepare the green beans. You'll need to trim the ends of your green beans and then cut them in half so that each green bean piece is about 1-2 inches long.
Step 2: Blanch your green beans for 5 minutes in the boiling water. Blanching is when you submerge fresh vegetables in boiling hot water until crisp tender, but still bright green, and only for a few minutes. Then you drain the vegetables from the boiling water and quickly cool them down with cold water, to stop them from cooking any further. Transfer the blanched green beans to a large mixing bowl.
Step 3: Combine the cream of chicken soup, milk, fresh sliced onions, garlic powder and black pepper in a medium-sized mixing bowl. Stir until smooth.
Step 4: Pour the cream of chicken mixture over top of the green beans. Stir the green beans and the cream of chicken mix together until the green beans are fully coated in the soup and onions.
Step 5: Transfer the green bean casserole mixture to a medium sized casserole dish. Place the dish into your preheated oven and cook for 30 minutes, until the casserole is heated through and bubbling.
Step 6: Remove the Green Bean Casserole with Cream of Chicken from the oven, sprinkle the crispy fried onions on top and place the casserole back into the oven to continue cooking for another 5-10 minutes. Remove the casserole from the oven, serve immediately and enjoy!
Variations and substitutions
Make it gluten free: The whole food ingredients in this recipe are naturally gluten free. The specific brand of cream of chicken soup from Pacific Foods that I mention in the ingredients list is also gluten free! You'll need to find gluten free fried onions or make your own from scratch. This brand of gluten free fried onions sold through Thrive Market looks perfect!
Add bacon: Bacon is a really easy addition. You'll need to cook the back until crispy, dice it up into small pieces and then sprinkle the bacon on top of your casserole with the fried onions.
Add cheese: If you'd like to add cheese, you'll need 1-2 cups of shredded cheddar or shredded gruyere cheese. You'll mix the cheese right into the casserole with the green beans and the cream of chicken soup.
- Green beans: This recipe calls for 2 pounds of green beans. The 2 pounds of green beans are measured out after the green beans have been trimmed and cut. You should purchase around 2.5-3 pounds of green beans when you're shopping for this recipe. This will ensure that you have enough green beans for the recipe after you've trimmed the ends and discarded any parts of the green beans that have started to turn bad. The best way to get an accurate measurement is to use a kitchen scale.
- Salt: I didn't add any additional salt to this recipe because the cream of chicken soup has a significant amount of salt in it, as do the crispy fried onions. If you think this won't be adequate for your tastes, add some salt to the cream of chicken mixture.
- Fried onions: I call for 1-2 cups of fried onions. If you're using a casserole dish that is long and shallow, then you'll have more surface area on the top of the dish to cover with fried onions. If you're using a casserole dish that is short with deep sides, similar to what I used in the photos above, then you won't have as much surface area on top and won't need as many fried onions. You want an even, single layer of fried onions on top, with green beans peaking through.
What to serve with
I think most people only making green bean casserole on Thanksgiving or Christmas. Here are my top holiday recipes to serve green bean casserole with!
If you aren't in the mood to make an entire turkey, then my Air Fryer Turkey Tenderloin is the perfect holiday main dish for you!
Storage and reheating
How to store: Store leftover Green Bean Casserole with Cream of Chicken in an air-tight container, in the refrigerator for 3-4 days. I always prefer glass storage containers. My favorite glass storage containers are Pyrex Simply Store Container Set from Amazon.
How to reheat: You can reheat single servings of green bean casserole in the microwave for 1 minute at a time, until your casserole is heated through. You can reheat your entire casserole in the oven. Cover the casserole dish with foil and reheat at 350°F for 20-30 minutes, until warmed through. You'll probably want to add fresh crispy onions to the top as well!Print
- 2 pounds trimmed and cut fresh green beans (see notes)
- 2 (10.5 ounce) cans condensed cream of chicken soup
- ½ cup thinly sliced white onion
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1-2 cups crispy fried onions
- Preheat your oven to 350°F. Bring a large stock pot of water to a rolling boil. If you haven't trimmed and cut your fresh green beans already, then you can do this while the water is coming to a boil. See note below about trimming and measuring the green beans.
- Blanch your green beans. Submerge the green beans into the boiling water. Boil for 5 minutes. Drain the boiling water and immediately rinse the green beans with cold water. Transfer the green beans to a large mixing bowl and set aside.
- In a medium-sized mixing bowl, combine the cream of chicken soup, sliced white onions, milk, garlic powder and black pepper. Stir until to combine.
- Pour the cream of chicken mixture over top of the blanched green beans. Stir until the green beans are fully coated in the soup mixture.
- Transfer the soup and bean mixture to your casserole dish. Bake the casserole in your preheated oven for 30 minutes, until heated through and bubbling. Remove from the oven, top with an even layer of the crispy fried onions and return the dish to the oven. Cook for an additional 5-10 minutes, until the fried onions are starting to brown.
- Remove from the oven, serve and enjoy!
- This recipe calls for 2 pounds of trimmed and cut green beans. This means the weight measurement is taken after the green beans have been trimmed and cut. When shopping for this recipe, you should purchase around 2.5-3 pounds of fresh green beans, so that you enough green beans after you've trimmed the ends, cut them in half and discarded any with black or brown spots. The best way to get an accurate measurement is to use a kitchen scale.
- You can use 2% or whole milk for this recipe.
- The cream of chicken soup and the fried onions both contain significant amounts of salt, which is why I have not added any additional salt to this recipe. Add salt to taste, if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Keywords: green bean casserole with cream of chicken
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