Chicken Green Bean Casserole with Rice
User Reviews
0
0 reviews
Unrated
Chicken Green Bean Casserole with Rice
Report
This easy chicken green bean casserole is hearty, downhome comfort food!
Share:
Ingredients
- 2 tablespoons butter salted
- 1 onion small, diced
- 1 celery diced; stalk
- 1 clove garlic minced or pressed
- 1 (10.5 ounce) cream of celery soup condensed, not diluted, canned
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chives or ¼ teaspoon dried chives, chopped fresh
- 1 teaspoon parsley or ¼ teaspoon dried parsley flakes, chopped, fresh
- ½ teaspoon thyme or ⅛ teaspoon dried thyme, fresh leaves
- 1 ½ cups cheddar cheese sharp, grated, divided
- ¾ cup milk 2% or whole
- 2 cups rice cooked
- 2 cups chicken cooked, diced
- 1 ½ cups green beans or sub with 1 14.5-ounce can, drained, frozen, French-cut
- 1 (4 ounce) Pimentos jarred, diced, drained
- kosher salt
- black pepper
- 1 cup potato chips coarsely crushed, or more to taste
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish; set aside.
- In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
- Reduce the heat to a very low flame. Stir in soup, mayonnaise, sour cream, chives, parsley, thyme, 1 cup of the cheese, and milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from heat.
- Add cooked rice, chicken, green beans, and pimentos; stir to combine. Taste and season with salt and pepper, if necessary.
- Transfer mixture to the prepared baking dish. Top with remaining ½ cup of cheese and crushed potato chips.
- Bake, uncovered, for about 25 minutes, or until the filling is hot and bubbly and the topping is lightly browned.
Notes
- Instead of French-cut green beans, use frozen cut green beans, canned cut green beans, or canned French-style green beans. If using fresh green beans, you'll need to parboil them or steam them briefly before adding them to the dish.
- Swap out the green beans and use other vegetables instead. Good options include frozen baby broccoli florets (or parboiled fresh broccoli florets), frozen peas, corn, asparagus, or sauteed mushrooms.
- Instead of cream of celery soup, you can use cream of mushroom soup or cream of chicken soup for this casserole.
- Don't have potato chips? Substitute with crushed Ritz crackers, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers). You can also use buttered panko bread crumbs for a crispy topping.
- Try other types of cheese instead of cheddar. Good options include Monterey Jack, Pepper Jack, Colby, Colby Jack, Swiss, and American.
- Any variety of cooked rice will work. I like long-grain white rice, but a short grain rice, basmati rice, wild rice, or brown rice are fine, too. Just make sure that your rice is cooked before adding it to the casserole.
- To serve a larger group, double all of the ingredients and bake the casserole in a deep 9 x 13-inch casserole dish.
- Use an oven-proof skillet to sauté the vegetables, and then just bake the casserole in the same pan. This eliminates washing an extra dish!
- Quick prep: to help this casserole come together quickly and easily, use store-bought rotisserie chicken and microwaveable packets of rice.
- Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it will dry out and the rice will get mushy. You know a casserole is done when the filling is hot and bubbly and the topping is toasted and golden brown.
- Garnish with fresh parsley, chives, or other herbs for a bright, colorful touch at the end.
Nutrition Information
Show Details
Serving
1/4 of the casserole
Calories
667kcal
(33%)
Carbohydrates
43g
(14%)
Protein
38g
(76%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
129mg
(43%)
Sodium
556mg
(23%)
Potassium
710mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1045IU
(21%)
Vitamin C
13mg
(14%)
Calcium
412mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 667kcal | 33% |
| Carbohydrates | 43g | 14% |
| Protein | 38g | 76% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 556mg | 23% |
| Potassium | 710mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 412mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
