Cheesy Chicken Green Bean Bake is a comforting, easy-to-make dinner that works well on busy weeknights. Bite-size pieces of chicken bake with green beans, instant rice, and a creamy, cheesy sauce for a one-dish meal that’s flavorful and satisfying.
This recipe is a streamlined upgrade on a classic family hot dish that includes chicken, green beans, cheese, and rice. Instead of browning chicken and cooking rice separately, everything cooks together in one pan—saving time and reducing dishes while keeping the same creamy, cheesy flavor.
Ingredients Needed
- Chicken breasts – lean and quick-cooking. Use an instant-read thermometer to avoid overcooking. Choose organic or free-range if you prefer.
- White or brown instant rice – instant rice bakes in the same time as the casserole. Other whole grains will require longer baking.
- Onion powder – a convenient substitute for fresh onion when you want milder, evenly distributed flavor.
- Cream of chicken soup – condensed cream of chicken adds richness and a smooth sauce.
- Low-fat cheddar or Colby Jack cheese, shredded
- French-style green beans, drained
- Chicken broth – homemade is best, but choose reduced-sodium canned broth if store-bought.
- Extra shredded cheddar for topping
- See the recipe card below for exact measurements.
How to Make Chicken Green Bean Casserole
Step 1: Preheat the oven to 375°F (190°C). In a large bowl or directly in the casserole dish, combine the instant rice, black pepper, onion powder, cream of chicken soup, shredded cheese, drained green beans, and chicken broth. Stir until evenly mixed.
Step 2: Lightly spray a 9×13-inch casserole dish with nonstick spray if desired. Pour the rice mixture into the dish and spread evenly. Arrange the chicken pieces on top of the mixture, spacing them so they cook through evenly. Cover the dish tightly with foil and bake for 50 minutes.
Recipe Tip: You can cube the chicken into smaller bite-size pieces or leave the breasts whole depending on preference.
Step 3: Remove the foil, sprinkle additional shredded cheese over the top, and return the casserole to the oven. Bake uncovered for about 5 minutes, or until the cheese melts and the chicken reaches a safe internal temperature.
Let the casserole rest for 5–10 minutes to set, then cut into 8 equal portions and serve. This yields eight servings.
Tips for Cheesy Chicken Green Bean Casserole
- Allowing the dish to rest after baking helps the sauce thicken and makes it easier to serve.
- Leftovers reheat well in the microwave or a moderate oven and make an easy next-day lunch or dinner.
- For a lighter version, use reduced-fat soup and cheese, and trim visible fat from the chicken.
Other Recipes to Try
Air Fryer Molten Lava Cakes
Bacon Cheddar Fries
How to Cook Frozen Hash Browns in the Air Fryer
Crispy Fish Sandwiches
If you make this Cheesy Chicken Green Bean Bake, please leave a comment to share how it turned out and, if you like, upload a photo to share your results.
Cheesy Chicken Green Bean Bake
Description
This one-dish casserole brings together tender chicken, green beans, rice, and a creamy cheese sauce. Cooking the rice in the casserole saves time and combines flavors while keeping cleanup simple.
Ingredients
- 1 cup white instant rice or brown instant rice
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 (10 oz) can cream of chicken soup
- 1 cup low-fat cheddar or Colby Jack, shredded
- 1 can French-style green beans, drained
- 1½ cups chicken broth
- Extra cheddar for topping
- 3 small chicken breasts, cubed into bite-size pieces
Instructions
- Preheat oven to 375°F (190°C).
- Lightly spray a 9×13-inch casserole dish with nonstick spray.
- Cube the chicken breasts into small, bite-size pieces if needed.
- Combine the instant rice, black pepper, onion powder, cream of chicken soup, shredded cheese, drained green beans, and chicken broth in the casserole dish or a large bowl. Stir until well combined and evenly spread.
- Place the cubed chicken evenly over the top of the rice mixture and gently press pieces slightly into the mix so they cook evenly.
- Cover the dish tightly with foil.
- Bake covered for 50 minutes.
- Remove foil, sprinkle extra cheese over the top, and bake uncovered for about 5 minutes or until the cheese is melted and the chicken reaches a safe internal temperature.
- Remove from oven and let the casserole rest for 5–10 minutes to set.
- Cut into equal portions and serve.
Notes
Letting the casserole sit for a few minutes after baking helps the sauce thicken. MyWW points and personal point values may vary depending on ingredient brands and portions.
Nutrition
- Serving Size: 1
- Calories: 259
- Sugar: 1 g
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 27 g