Description
This comforting chicken and green bean casserole is a soul-warming meal that bridges the gap between quick weeknight dinner and family favorite. Featuring tender shredded chicken, crisp green beans, and a velvety mushroom sauce enriched with smoked gouda, it offers a sophisticated profile without the heaviness of traditional canned soups. Finished with a satisfying layer of crunchy fried onions, this dish is a balanced, protein-rich solution for busy schedules that requires no shortcut ingredients.
Ingredients
3 tablespoons unsalted butter
1 large yellow onion, finely diced
8 ounces mushrooms, thinly sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups chicken broth
1 1/2 cups half and half
1 cup smoked gouda, shredded
4 cups cooked chicken, cubed
10 ounces fresh green beans, blanched
1 cup fried onions
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large skillet over medium heat, melt the butter and sauté the diced onion and sliced mushrooms until tender.
Add the minced garlic and cook for another minute until fragrant.
Stir in the flour, salt, and pepper, cooking for 2 minutes to create a light roux.
Gradually whisk in the chicken broth and half and half, simmering until the sauce thickens.
Stir in the shredded smoked gouda until melted and smooth.
Fold in the cooked chicken and blanched green beans until well coated.
Pour the mixture into the prepared baking dish.
Bake for 20 minutes until bubbling.
Top with fried onions and bake for an additional 5 minutes until golden brown.
Notes
Use rotisserie chicken to save time on meal prep. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the crunch of the fried onions.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg