Wondering what to do with that left over roasted chicken? This is a quick and easy recipe to make any time of the year for a main dish or leave the chicken out and have it as a side dish. The first thing you should do is head over to your food pantry. Some of the canned items that you should always have on hand to throw together quick and easy meals include a variety of your favorite can beans, a few cans of mushroom or other cream soup and of course a few cans of sliced mushrooms.
Green bean casserole is one of the easiest things to make whether for a potluck, creating side dishes for the holidays, or whipping up a quick dinner. Serve without the chopped chicken and it’s a great side dish.
If you're looking to make a non-dairy, vegan or gluten free dish, this dish is easy to find substitutes, some suggestions are listed in the ingredient section.
Prep Time 5 min
Cook Time 25 min
Total Time 30 min
- 1 can condensed cream of mushroom soup
- 2 cans green beans
- 1/4 cup low fat or skim milk or soy or almond milk
- 1 tsp Mrs. Dash or your favorite seasoning
- 1 tsp soy sauce or Bragg's liquid amino
- 1 1/2 cup packaged fried onions
- 1 small can or 1 cup fresh sliced mushrooms
- 3/4 cup chopped cooked chicken (tip: marinate in teriyaki sauce before cooking for a different taste)
- 1/4 cup chicken or vegetable stock
1. Stir all the ingredients
In the baking dish, mix all the ingredients, except the fried onions; use about 2/3 in the mix, saving the rest to top the casserole after initial baking. If during baking the casserole seems dry, add a little more chicken stock.
2. Bake at 350 degrees
For 25 minutes. If you are using a convectional oven it will cook faster and you'll need to lower the heat to 325 or 300 degrees for 20 minutes.
3. Top the casserole with remaining fried onions
Bake for five minutes longer, until the onions are crisp and golden brown.
Mix everything in the same baking dish and have less to clean up!
This recipe is adapted from Campbell's Kitchen Classic Green Bean Casserole recipe.