Paula Deen Chicken Green Bean Casserole

Paula Deen Chicken Green Bean Casserole is made with chicken, green beans, cream of mushroom soup, French-fried onion rings, and cheddar cheese. This easy Chicken Green Bean Casserole recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 1 pinch Paula Deen’s House Seasoning
• 1 (2.8 oz) can French-fried onion rings
• 1 (10 3/4 oz) can cream of mushroom soup
• 3 cups chicken broth
• 2 cups sliced green beans
• 1–2 cups cooked, shredded, or diced chicken
• 1/2 cup sliced fresh mushrooms
• 1/2 cup diced onions
• 1/3 stick butter
• 1 cup grated cheddar cheese

How To Make Chicken Green Bean Casserole:

1. Preheat the Oven: Preheat the oven to 350°F (175°C).
2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Sauté the onions and mushrooms until soft, about 5 minutes.
3. Cook Green Beans: In a separate pot, bring the chicken broth to a boil. Add the green beans and cook for about 10 minutes, then drain.
4. Combine Ingredients: In a large mixing bowl, combine the cooked green beans, shredded chicken, sautéed onions and mushrooms, cream of mushroom soup, French-fried onion rings, and Paula Deen’s House Seasoning to taste. Stir everything well.
5. Bake the Casserole: Pour the mixture into a greased 1 1/2-quart baking dish. Bake in the preheated oven for 20 minutes.
6. Add Cheese and Finish Baking: After 20 minutes, remove the casserole from the oven, sprinkle the grated cheddar cheese on top, and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Recipe Tips

• Use Fresh or Frozen Green Beans: Fresh green beans give the best flavor, but frozen green beans work well too. Avoid using canned green beans as they can make the casserole too mushy.
• Cook Chicken Before Adding: Make sure the chicken is fully cooked before mixing it with other ingredients to avoid undercooking. You can use rotisserie chicken for a quicker option.
• Don’t Overcook the Green Beans: Boil the green beans for 10 minutes, but don’t overcook them, as they will continue cooking in the oven.
• Add Cheese at the End: For the best cheesy top layer, add the grated cheddar cheese in the last 10 minutes of baking to prevent it from burning.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze the casserole before adding the cheese topping for up to 3 months. Thaw it in the fridge overnight before baking.

Reheating: Reheat in the oven at 350°F until hot, or microwave individual portions until heated through.

Nutrition Facts

• Calories: 485
• Total Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 620mg
• Potassium: 300mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 33g

Try More Paula Deen Recipes:

• Paula Deen Cornbread Dressing
• Paula Deen Chicken And Dumplings
• Paula Deen Breakfast Casserole

Paula Deen Chicken Green Bean Casserole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: C Chicken Green Bean Casserole

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:485 kcal Best Season:Suitable throughout the year

Description

Paula Deen Chicken Green Bean Casserole is made with chicken, green beans, cream of mushroom soup, French-fried onion rings, and cheddar cheese. This easy Chicken Green Bean Casserole recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients

• 1 pinch Paula Deen’s House Seasoning
• 1 (2.8 oz) can French-fried onion rings
• 1 (10 3/4 oz) can cream of mushroom soup
• 3 cups chicken broth
• 2 cups sliced green beans
• 1–2 cups cooked, shredded, or diced chicken
• 1/2 cup sliced fresh mushrooms
• 1/2 cup diced onions
• 1/3 stick butter
• 1 cup grated cheddar cheese

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C).
2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Sauté the onions and mushrooms until soft, about 5 minutes.
3. Cook Green Beans: In a separate pot, bring the chicken broth to a boil. Add the green beans and cook for about 10 minutes, then drain.
4. Combine Ingredients: In a large mixing bowl, combine the cooked green beans, shredded chicken, sautéed onions and mushrooms, cream of mushroom soup, French-fried onion rings, and Paula Deen’s House Seasoning to taste. Stir everything well.
5. Bake the Casserole: Pour the mixture into a greased 1 1/2-quart baking dish. Bake in the preheated oven for 20 minutes.
6. Add Cheese and Finish Baking: After 20 minutes, remove the casserole from the oven, sprinkle the grated cheddar cheese on top, and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Notes

• Use Fresh or Frozen Green Beans: Fresh green beans give the best flavor, but frozen green beans work well too. Avoid using canned green beans as they can make the casserole too mushy.
• Cook Chicken Before Adding: Make sure the chicken is fully cooked before mixing it with other ingredients to avoid undercooking. You can use rotisserie chicken for a quicker option.
• Don’t Overcook the Green Beans: Boil the green beans for 10 minutes, but don’t overcook them, as they will continue cooking in the oven.
• Add Cheese at the End: For the best cheesy top layer, add the grated cheddar cheese in the last 10 minutes of baking to prevent it from burning.

Keywords:Paula Deen Chicken Green Bean Casserole