Green Bean Casserole with Cream of Chicken Soup Recipe

Green Bean Casserole with Cream of Chicken Soup is the easy, creamy holiday side that swaps the usual cream of mushroom for a can of cream of chicken soup. A little sour cream and garlic make the sauce richer and tangier, and a golden layer of French fried onions gives every bite its crunch. It takes seven ingredients and one baking dish.

Total time is 40 minutes, with 10 minutes of prep and 30 minutes in the oven, and it serves 6. It is a true beginner recipe: stir everything together, bake, and add the topping at the end. Make it for Thanksgiving, Christmas, Easter, or any potluck where you need a dependable side.

What is Green Bean Casserole with Cream of Chicken Soup?

It is a baked side dish made with green beans, Campbell’s Condensed Cream of Chicken Soup, sour cream, milk, garlic powder, and crispy fried onions. Everything is mixed right in the baking dish, baked until bubbly, then finished with more onions on top.

Cream of chicken soup gives the sauce a milder, more savory flavor than the classic mushroom version, and the sour cream adds a tangy richness that makes it taste homemade. If someone at your table does not like mushrooms, this is the version to make.

Reasons to Try Green Bean Casserole with Cream of Chicken Soup

• Seven ingredients — soup, sour cream, milk, garlic powder, pepper, green beans, and fried onions.
• 10 minutes of prep — no blanching, no roux, and no stovetop.
• Great for mushroom skeptics — cream of chicken gives a savory, creamy sauce without any mushrooms.
• Richer than the classic — sour cream makes the sauce thicker and tangier than milk alone.
• Works with any green beans — fresh, frozen, or canned all work.
• Make-ahead friendly — assemble the day before and bake when you need it.

Ingredients Needed to Make Green Bean Casserole with Cream of Chicken Soup

For the Casserole

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup — the creamy, savory base of the sauce. Do not dilute it with water.
• 1/2 cup sour cream — adds tang and body. Full-fat gives the creamiest result.
• 1/4 cup milk — loosens the sauce just enough. Whole or 2% both work.
• 1/2 tsp garlic powder — adds warmth without any chopping.
• 1/4 tsp black pepper — freshly ground if you have it.
• 4 cups cooked cut green beans — use fresh beans boiled 5 minutes, two 14.5-oz cans drained, or 16 oz frozen beans thawed and drained.

For the Topping

• 1 1/3 cups French’s French Fried Onions, divided — half goes into the casserole and half goes on top for the final bake.

Equipment Needed

• 2-quart baking dish — a medium oval or round casserole dish works well.
• Saucepan — for boiling fresh green beans.
• Mixing spoon — you can stir everything directly in the baking dish.
• Colander — for draining canned or frozen green beans.

Instructions to Prepare Green Bean Casserole with Cream of Chicken Soup

• Preheat the oven — heat the oven to 350°F (175°C).
• Mix the sauce — in a 2-quart baking dish, stir together the soup, sour cream, milk, garlic powder, and pepper until smooth.
• Add the beans — stir in the green beans and 2/3 cup of the fried onions until everything is coated.
• Bake — bake uncovered for 25 minutes, until hot and bubbling around the edges.
• Add the topping — stir the casserole, then sprinkle the remaining 2/3 cup fried onions evenly over the top.
• Finish baking — bake 5 minutes more, until the onions are golden brown.
• Rest and serve — let it stand 5 minutes before serving.

How to Double It for a Crowd

For 12 servings, use a 9×13-inch baking dish with 2 cans cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1 tsp garlic powder, 1/2 tsp black pepper, 8 cups cooked green beans, and 2 2/3 cups fried onions, divided. Bake 30 minutes, add the remaining 1 1/3 cups onions, and bake 5 minutes more.

What Goes Well With Green Bean Casserole with Cream of Chicken Soup Recipe

• Roast turkey — the classic Thanksgiving pairing.
• Honey-glazed ham — the sweet glaze balances the savory sauce.
• Mashed potatoes — two creamy comfort sides that belong together.
• Cranberry sauce — its tartness cuts through the richness.
• Dinner rolls — for soaking up extra sauce.
• Sparkling apple cider — a family-friendly drink for the holiday table.

Key Tips for Making Green Bean Casserole with Cream of Chicken Soup Recipe

• Drain the beans well — extra water makes the sauce thin and runny.
• Let the sour cream soften — room-temperature sour cream blends smoothly without lumps.
• Save half the onions — adding them all at the start makes the topping soggy.
• Stir before topping — mixing halfway through keeps the sauce even.
• Watch the final bake — fried onions go from golden to burnt quickly.

Creative Variations of Green Bean Casserole with Cream of Chicken Soup Recipe

• Cheesy — stir 1/2 cup shredded cheddar into the casserole before baking.
• Add chicken — fold in 2 cups shredded rotisserie chicken and bake in a 9×9 or 2 1/2-quart dish to turn it into a one-dish dinner.
• Ranch twist — swap the garlic powder for 1 tsp dry ranch seasoning.
• Lighter version — use Campbell’s Healthy Request Cream of Chicken Soup and light sour cream.

Storage Guidelines for Green Bean Casserole with Cream of Chicken Soup Recipe

• Refrigerate — store cooled leftovers in an airtight container for up to 3 days.
• Freeze — assemble without the onions, cover tightly, and freeze for up to 1 month. Thaw overnight in the fridge, then bake as directed.
• Make ahead — mix the sauce and beans in the dish but leave out all the fried onions. Cover and refrigerate up to 24 hours, then stir in 2/3 cup onions right before baking.
• Keep onions separate — store extra fried onions at room temperature and add them fresh when reheating.

Reheating Tips for Green Bean Casserole with Cream of Chicken Soup Recipe

• Oven — reheat at 350°F (175°C) for 15 minutes, adding fresh onions for the last 5 minutes.
• Microwave — heat individual portions for 1-2 minutes. The topping will soften.
• Air fryer — 3-4 minutes at 350°F (175°C) brings back the crunch on small portions.

Nutrition Value (per serving)

Based on 6 servings total. Values are approximate.

• Calories — about 195
• Protein — about 3g
• Fat — about 13g
• Carbohydrates — about 16g
• Fiber — about 2g
• Sugar — about 4g
• Sodium — about 560mg
• Cholesterol — about 17mg

FAQs

Can I use cream of mushroom instead of cream of chicken soup?

Yes. Swap in one can of cream of mushroom soup for the classic flavor. Cream of chicken is milder and works better for anyone who does not like mushrooms.

Can I use canned green beans?

Yes. Use two 14.5-oz cans of cut green beans, drained well. Canned beans are softer, but this is how many families make it.

Can I use frozen green beans?

Yes. Thaw 16 oz of frozen cut green beans and drain them well before mixing so the sauce does not get watery.

Can I make Green Bean Casserole with Cream of Chicken Soup ahead of time?

Yes. Assemble it without any fried onions, cover, and refrigerate for up to 24 hours. Stir in 2/3 cup onions before baking, add 5-10 minutes to the first bake since it starts cold, then add the topping and bake 5 minutes more.

Can I freeze Green Bean Casserole with Cream of Chicken Soup?

Yes, before baking. Assemble it without the onions, cover tightly, and freeze for up to 1 month. Thaw overnight in the fridge and bake as directed.

How do I keep the fried onions crispy?

Add half the onions at the start and the other half only during the last 5 minutes of baking.

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