Chicken & Green Bean Casserole
Submitted by Wayniac
Chicken and green bean casserole baked in a pressed rice crust with cream of mushroom soup and crispy French fried onions on top. A cozy one-dish dinner the whole family will love.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minTake everything you love about green bean casserole, add chicken, and bake it inside a rice crust. That’s the move here, and it works beautifully.
Cooked rice mixed with parsley gets pressed into the bottom and up the sides of a baking dish to form a sturdy crust. The filling is chicken, green beans, cream of mushroom soup, milk, and half a can of those crispy French fried onions all stirred together. The rest of the onions go on top for the last five minutes to get extra crunchy.
It’s a complete meal in one pan: protein, starch, vegetables, and a creamy sauce that ties it all together.
Pro Tips
- Press the rice crust firmly. Compact it with the back of a spoon so it holds its shape and doesn’t crumble when you scoop out servings.
- Save the remaining fried onions for the last 5 minutes. Adding them at the beginning means they’ll steam and go soggy under the foil. That final uncovered blast keeps them shatteringly crisp.
- Use leftover rice for the crust. Day-old rice that’s dried out a bit in the fridge actually presses better than freshly cooked rice.
Ingredients
Directions
Combine cooked rice and parsley in 8 x 12 inch baking pan with spoon.
Press rice up sides and over bottom to form crust.
Combine chicken, beans, milk, soup, pepper and ½ can of fried onions - spoon into rice crust.
Bake covered at 350℉ (180℃) F for 35 to 40 minutes.
Top with remaining onions and bake uncovered five minutes longer.
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