With a rich, hearty mix of flavors and textures, this quick and easy chicken green bean casserole is the ultimate one-pan weeknight meal. Crunchy water chestnuts, tender green beans, and juicy chicken bake in a spicy-savory cream of mushroom and berbere spice sauce to create a wholesome casserole that you won’t be able to stop eating!
I truly adore casseroles. There’s something wonderful about simply tossing a bunch of ingredients into the oven and being rewarded with a full meal. I’ve already introduced you to my soulful Southern hashbrown casserole and my fusion-inspired Mexican lasagna casserole, but today’s effort is the simplest of the lot!
This is my chicken green bean casserole, and it’s as comforting as comfort food gets. Rich, savory cream of mushroom soup mixes with tangy Worcestershire sauce and a fiery Ethiopian berbere spice mix to provide our base. Then, creamy new potatoes, tender green beans, crunchy water chestnuts, and shredded rotisserie chicken provide the filling. It’s a colorful and comforting mix of hearty flavors and textures.
With easy-to-find ingredients and a method that couldn’t be more straightforward, this recipe is perfect for a quick weeknight meal. Mix it all together, top with cheese and crispy onions, and toss it in the oven!
Berbere bliss
Berbere is an Ethiopian spice blend that brings the heat. This bright reddish-brown combination of pepper, warm spices, and herbs is an Ethiopian staple that’s great with vegetables, poultry, red meat, seafood — you name it. I add this to so many dishes to give them a kick as well as amazing flavor boost.
You can get it at Penzy’s or over on my other site, Silk Road Recipes (link below in the recipe card), where I show you how to make it from scratch!
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Rotisserie Chicken – The hero of our chicken and green bean casserole. Using pre-cooked chicken speeds this recipe up and means fewer dishes to clean! Breast meat is ideal, but dark meat works if it’s all you have.
- Green Beans – If you’re using canned green beans, drain them before adding. Otherwise, fresh ones work just as well.
- New Potatoes – Creamy and filling, these bulk out this green bean chicken casserole and come already sliced. If you prefer, you can cube them after draining.
- Sliced Water Chestnuts – You’ll find cans of this crunchy, nutty vegetable in the Asian section of your grocery store. They also come pre-sliced, so drain the can and you’re good to go.
- Cream of Mushroom Soup – Provides the savory base and rich creaminess for this casserole. Cream of golden mushroom soup works too.
- Milk – Thins out the condensed soup and mellows out the saltiness of the other ingredients. I use 2%, but any kind of milk should do the trick.
- Black Pepper – For mild heat that complements the savory flavors.
- Worcestershire Sauce – Adds a complex, savory flavor and a hint of umami to the dish.
- Berbere Spice – This staple Ethiopian spice blend is deliciously fiery and wonderfully complex. It’s totally optional, but I highly recommend using it if you can handle a bit of heat!
- Cheddar Cheese – To melt over the top of this casserole. Any mild, melty cheese will work (think Monterey Jack or Colby), so use your favorite.
- French’s Original Fried Onion – Crunchy and sweet, a handful of crispy fried onions makes the perfect topping for this dish.
How to Make Chicken Green Bean Casserole
- Mix Everything Together. Preheat the oven to 350 degrees F. Mix the soup, milk, Worcestershire sauce, berbere spice, and pepper in a large bowl. Then, add the chicken, green beans, potatoes, and water chestnuts. Toss until everything is well combined.
- Assemble the Casserole. Pour the mixture into a greased 9” x 13” casserole dish and sprinkle shredded cheese over the top.
- Bake. Slide the pan into the oven and bake for 25 minutes. Remove, sprinkle with the fried onions, then bake for another 5 minutes. Cool slightly before serving.
- Casserole Dish – A good-quality, oven-proof casserole dish is designed to heat its contents evenly, helping you achieve a perfect result and avoid any cold or burned spots.
Storing and Reheating
Let your chicken green bean casserole cool to room temperature. If there’s only a little left, transfer it to an airtight container. Otherwise, cover the casserole dish tightly with foil or plastic wrap.
You can then store your leftovers in the refrigerator for up to 4 days. It’ll also freeze in a freezer-safe container for up to 3 months.
To reheat, cover the casserole loosely with foil and bake at 350 degrees F for 30 minutes from chilled, or 50-60 minutes from frozen. Check it regularly, and remove the foil for the last 5 minutes if you want a crispy topping.
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Frequently Asked Questions
With most recipes, fresh is always the best choice. This dish is a little different, though! Both fresh and frozen green beans will make a delicious casserole, albeit with a different texture. Fresh beans give more crunch, whereas frozen and canned beans will be softer. Use whichever you like best or is more convenient.
This recipe is perfect if you’ve got frozen green beans to use up. Thaw your beans ahead of time and drain thoroughly so they don’t make the casserole watery, then add them as usual.
Try sprinkling breadcrumbs or crushed-up Ritz crackers before adding the cheese. Even better if you mix them together for maximum melt and browning!
Spice Blends for Sale
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Preheat oven to 350°F.
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In a large bowl mix together the soup, milk, Worcestershire sauce, pepper and berbere.
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Add the chicken, green beans, potatoes and water chestnuts, tossing to combine. Pour into a greased 9×13″ casserole dish. Top with cheese and bake for 25 minutes.
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Remove from oven and sprinkle the French Fried Onions on top. Place back in the oven to bake another 5 minutes. Serve warm.
Calories: 320kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 451mg | Potassium: 777mg | Fiber: 5g | Sugar: 7g | Vitamin A: 868IU | Vitamin C: 23mg | Calcium: 206mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
