Description
This cozy twist swaps cream of mushroom for cream of chicken (or rich homemade gravy) and adds tender rotisserie chicken. It transforms the classic side dish into a hearty, comforting main!
Ingredients
1 ½ lbs green beans, trimmed (or 4 cups frozen)
2 cups shredded rotisserie chicken
2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp flour
1 cup chicken broth
1 cup milk or cream
1 can cream of chicken soup or 1 cup homemade gravy
1 cup shredded cheddar or Gruyère
½ tsp paprika
Salt & pepper, to taste
Topping:
1 cup panko or crushed Ritz crackers
½ cup parmesan
2 tbsp butter, melted
Instructions
Blanch beans: Cook green beans in boiling salted water 3–4 mins, then drain.
Make sauce: In skillet, melt butter. Cook onion + garlic until soft. Stir in flour, then slowly whisk in broth + milk until smooth. Stir in cream of chicken (or gravy), cheese, paprika, salt & pepper.
Assemble: In baking dish, mix green beans, shredded chicken, and sauce.
Top: Combine panko, parmesan, and butter. Sprinkle over casserole.
Bake: 375°F (190°C) for 25–30 mins, until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 340 / Serving
- Fat: 18g / Serving
- Carbohydrates: 24g / Serving
- Protein: 20g / Serving