Main Dish · Recipes

Green Bean Chicken Casserole

 Happy Thursday! Hoping everyone’s week is flying by like mine has. I have been busy this week, working out job hunting and cooking recipes. Today for dinner my father and I had this casserole, it was heavenly divine.

What is everyone’s favorite comfort food during holiday dinners??

Growing up I always lived for the green bean casserole. After becoming lactose intolerant that had all changed. Not being able to eat the traditional green bean casserole made with cream of mushroom soup, I started to make it with homemade dairy free cream of mushroom soup. Tasted the same just less processed and less stomach aches. It takes the holiday casserole  ( green bean casserole) and I amplified it up to make a healthy alternative dinner. I am so glad I made this and it turned out better than expected!! This is to die for! It is like the traditional green bean casserole recipe, yet so different.


Green Bean Chicken Casserole
3 chicken breasts cooked and cubed
1 tablespoon melted earth balance butter
1 onion, diced ( I prefer to use sweet onions, such as Vidalia)
1 tablespoon olive oil
1 bag  Frozen tiny petite green beans
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon rubbed sage leaves
1/4 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon paprika
1 teaspoon lemon juice
2 tablespoons Green Valley Sour Cream, lactose free
1-8oz Green Valley Cream Cheese, lactose free
1/2 cup Crispy Fried Onions ( can use Crispy Fried Jalapeños too)


Grease a 9×13 baking dish.
Cook the chicken breasts at 350°F for 30-40 minutes. Once cooked, cut the chicken into bite sized cubes.  Melt the Earth Balance Butter and mix with the cooked chicken, set aside. Cook the green beans according to the package. Once green beans are cooked to your liking, chop those into bite sized pieces too. In a large non stick skillet, add olive oil and diced onions. Cook until translucent, once cooked  add in the 1 container of Green Valley Cream Cheese LF and the 2 tablespoons Green Valley sour cream LF1. Reduce heat to medium-low and continue stirring. Add in the lemon juice, spices and stir to mix, taste and add any remaining spices as needed.  In a large mixing bowl add in the green beans to the pot mixing completely, next add in the cubed chicken and toss to combine together. Place in a 9×13 baking dish and bake at 350°F for 45 minutes. Take out from oven and place crispy onions over top and bake an additional 15 minutes. Serve hot!

Can also be made ahead of time and just heated before dinner. I made this yesterday, and doubled it so my mom could bring some to her parents, and my dad and I split our portion of it.

Serving suggestions: I served mine with Cholula Green Pepper Sauce and sliced pepperoncini’s. My dad served his with crispy Jalapeños as well!

xoxo Pamela


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