Green Bean Casserole with Cream of Chicken Soup
An easy green bean casserole made with Campbell’s cream of chicken soup, sour cream, and garlic, topped with crispy French fried onions. Just 7 ingredients and 10 minutes of prep.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French’s French Fried Onions, divided
Instructions
- Heat the oven to 350°F (175°C).
- In a 2-quart baking dish, stir together the soup, sour cream, milk, garlic powder, and pepper until smooth.
- Stir in the green beans and 2/3 cup fried onions until coated.
- Bake uncovered for 25 minutes until hot and bubbling.
- Stir, then top with the remaining 2/3 cup fried onions.
- Bake 5 minutes more until the onions are golden.
- Let stand 5 minutes before serving.
Notes
Make ahead: Mix the sauce and beans without any fried onions, cover and refrigerate up to 24 hours. Stir in 2/3 cup onions before baking and add 5–10 minutes to the first bake.
Freezing: Assemble without the onions, cover tightly and freeze up to 1 month. Thaw overnight in the fridge, then bake as directed.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat at 350°F for 15 minutes.
Nutrition
- Calories: 195
- Sugar: 4g
- Sodium: 560mg
- Fat: 13g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 17mg
Keywords: green bean casserole with cream of chicken soup, cream of chicken green bean casserole, green bean casserole without mushroom soup, easy green bean casserole, green bean casserole with sour cream, Thanksgiving side dish, holiday side, crispy onion topping, comfort food