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Chicken green bean casserole is a family favorite for dinners and holidays – it’s delicious, hearty and great as a side or main dish.
Chicken + Stuffing + Green Beans
Casseroles are some of our favorites for dinner, especially during the holidays. They are usually quick prep, convenient for freezing, and feed a crowd!
This chicken green bean casserole has become a go-to for us because it has some of our favorite things – chicken, stuffing + green beans! It’s an unsuspecting hit and has become a favorite as a side or main dish, like our Chicken Pot Pie Casserole or Chicken Rice Casserole.
This recipe is a combo of our Fresh Green Bean Casserole and Chicken Stuffing Casserole and is one we hope you love as much as we do.
WHY WE LOVE IT:
- A little of everything. With chicken, green beans, and Stuffing (and flavor), it’s hard not to love it.
- Simple. Just a few easy steps to prep the chicken, stuffing, and veggies, and the result is amazing.
- Great for holidays. With the chicken, this dish is hearty and perfect for holidays like Thanksgiving and Christmas.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 50 minutes
- 6 ounces chicken stuffing mix – plus ingredients on the back of the package.
- 1 tablespoon butter – I used unsalted butter.
- 4-6 boneless skinless chicken breasts, cubed – or use chicken thighs instead of chicken breasts.
- ½ teaspoon black pepper – or add extra flavor using garlic salt, paprika, or red pepper flakes.
- ½ pound fresh green beans trimmed, cut into 1-inch lengths – you can also use frozen green beans, if needed trim into inch pieces and briefly saute them in the skillet with flour.
- ¼ cup all-purpose flour
- 1¾ cups chicken broth – or chicken stock.
- 5 ounces cream cheese cubed
How to Make Chicken Green Bean Casserole
- STUFFING. To begin, prepare the stuffing according to package directions.
- CHICKEN. Meanwhile, in a large skillet, melt 1 tablespoon butter on medium heat. Add 4-6 boneless skinless chicken breasts, cubed, and sprinkle with ½ teaspoon black pepper. Cook for 7-9 minutes or until chicken is cooked through. Spray a 9×13 casserole dish with cooking spray and add in the mixture.
- GREEN BEANS. In the same skillet, cook and stir ½ pound fresh green beans for about 6 minutes, or until beans are crisp-tender. Sprinkle with ¼ cup flour and stir for an additional minute. Stir in 1¾ cups chicken broth and let simmer for 3 minutes, stirring frequently. Add 5 ounces cream cheese and stir until melted. Spoon over chicken and top with the prepared stuffing.
- BAKE. Bake the chicken green bean casserole uncovered at 400°F for 30 minutes or until heated through.
PRO TIP: WANT MORE GRAVY?
In step 3 add an additional ⅛ of flour and an additional ¾ cup of chicken broth to help create more gravy in the casserole.
Complete The Meal
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Chicken Green Bean Casserole
Equipment
Ingredients
- 6 ounces chicken stuffing mix
- 1 tablespoon butter
- 4-6 boneless skinless chicken breasts, cubed
- ½ teaspoon black pepper
- ½ pound fresh green beans, trimmed, cut into 1 inch lengths
- ¼ cup all-purpose flour
- 1¾ cups chicken broth
- 5 ounces cream cheese, cubed
Instructions
- Preheat oven to 400°F.
- Prepare stuffing according to package directions.
- Meanwhile, in a large skillet, melt butter on medium heat. Add chicken and sprinkle with pepper. Cook for 5 minutes on each side, until chicken is cooked through. Place chicken in a sprayed 9×13 baking dish.
- In the same skillet, cook and stir beans for about 6 minutes, or until beans are crisp-tender. Sprinkle with flour and stir for an additional minute.
- Stir in broth and let simmer for 3 minutes, stirring frequently. Add cream cheese and stir until melted. Spoon over chicken and top with stuffing.
- Bake uncovered at 400°F for 30 minutes or until heated through.
Notes
- Bring 1-1/2 cups water and 1/4 cup butter to boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Sprinkle cooked bacon bits on top or parmesan cheese. Add some French-fried onions on the top of the casserole before baking. As an alternative to chicken, use leftover turkey.
Fridge. This is an ideal make ahead recipe! You can keep it covered in the fridge for up to 24 hours before baking it.
Freezer. Prepare the casserole as directed, except under-cook the green beans. Cover the casserole with plastic wrap and again with aluminum foil and freeze both for 2-3 months. Thaw and bake.
Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven. I do not recommend freezing leftovers as the green beans will wilt and the stuffing will become soggy.
why doesn’t your e-mail Recipe work?
we just tried It and it was really good! Although i think we’d like more graVy. Would i just double the flour and chicken stock? Thank you!
Glad you liked it! Yes, that is what I would do 🙂
hI- I am looking for an alternative to a “Green Bean Casserole” for thanksgiving. Have you ever made this without the chicken?
I have a recipe for it without chicken that is really good…https://lilluna.com/green-bean-casserole/. Hope this is what you are looking for.
Can you use frozen green beans instead of fresh green beans in the chicken and green bean casserole?
You could 🙂 Hope you like this recipe, as much as we do!
Can this be frozen?
I have not tried, but I am sure it could!
Does it need to be refrigerated? Why just wondering. I didn’t see an answer for that.
I’m looking to make some quick meals for my husband while I’m away for a week. Can this be cooked then frozen?
Looks really good 🙂
I would keep it in the fridge, after it’s been cooked or even before cooking it. I have not put it in the freezer, but I would make it, then put it in the freezer, before cooking, then when ready, he could bake it. Hope that helps & hope he likes it!
How long does it need to be refrigerated before cooking
It’s up to 24 hours, so you can make it the night before and cook for dinner the next night or even make the morning of. 24 hours is just a suggestion. Thanks so much and hope you like!!
Love every recipe of yours I have ever made! I always know they will be great. Thanks a bunch????
You’re too sweet!! Thank you so much for letting me know!!
This looks amazing. Does it have to be refrigerator before cooking or is that just optional?
*Refrigerated…sorry. 🙂
That’s What im wondering
Maybe not the whole 24 hours, but it does help to thicken it up. I haven’t tried any less time, but I would at least over night. Hope that helps!
Amazing! I love so much this recipe! I will try this …!!!
Let me know what you think!! Thanks!!