Can I make green bean casserole with cream of chicken? - Chef's Resource (2024)

Green bean casserole is a classic and beloved dish that many people enjoy, especially during holiday gatherings. The traditional recipe calls for cream of mushroom soup, but what if you don’t have any on hand? Can you use cream of chicken soup instead? Let’s find out.


Yes, you can make green bean casserole with cream of chicken soup. While it may not be the traditional way of making this dish, it can still result in a delicious casserole that your family and friends will enjoy.

Using cream of chicken soup in place of cream of mushroom soup will give your green bean casserole a slightly different flavor profile. The chicken flavor adds a new dimension to the dish, which some people might find refreshing and tasty.

Here’s a simple recipe to guide you in making green bean casserole with cream of chicken:

– 2 cans of green beans, drained
– 1 can of cream of chicken soup
– 1/2 cup of milk
– 1 1/3 cups of crispy fried onions
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– Salt and pepper to taste

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
3. Add the green beans to the bowl and stir until they are evenly coated with the soup mixture.
4. Transfer the mixture to a casserole dish and spread it out evenly.
5. Bake in the preheated oven for 25 minutes.
6. After 25 minutes, remove the casserole from the oven and sprinkle the crispy fried onions on top.
7. Return the casserole to the oven and bake for an additional 5 minutes or until the onions are golden brown and crispy.
8. Serve hot and enjoy!


1. Can I use fresh green beans instead of canned?

Yes, you can use fresh green beans instead of canned ones. Just blanch them in boiling water for a few minutes before using in the casserole.

2. Can I use frozen green beans?

Yes, frozen green beans can also be used. Thaw them first and then proceed with the recipe.

3. Can I substitute the milk with a non-dairy alternative?

Certainly! You can use non-dairy milk, such as almond milk or soy milk, as a substitute for regular milk.

4. How can I make the casserole gluten-free?

To make the casserole gluten-free, use a gluten-free cream of chicken soup and crispy fried onions. Check the labels to ensure the products are certified gluten-free.

5. Can I add other vegetables to the casserole?

Yes, you can add other vegetables like mushrooms, onions, or even carrots to the casserole for added flavor and variety.

6. Can I add cheese to the casserole?

Yes, you can sprinkle some shredded cheese on top of the casserole during the last few minutes of baking for a cheesy twist.

7. How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

8. Can I freeze the casserole?

Yes, you can freeze the casserole before baking. Just cover it tightly with plastic wrap and aluminum foil before storing in the freezer. Thaw in the refrigerator overnight before baking as directed.

9. Can I use a different cream soup?

Yes, if you prefer a different flavor, feel free to experiment with other cream soups like cream of celery or cream of broccoli.

10. Can I use homemade cream of chicken soup?

Absolutely! Homemade cream of chicken soup can be used instead of canned. Just make sure it has a similar consistency and flavor.

11. Can I add bacon to the casserole?

Certainly! Crisp up some bacon and crumble it, then sprinkle it on top of the casserole before serving. It adds a delicious smoky flavor.

12. Can I make the casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it. Just add the crispy fried onions before baking. Adjust the baking time accordingly, as a refrigerated casserole may require a few extra minutes in the oven.

Whether you choose to make green bean casserole with cream of mushroom or cream of chicken soup, it is a versatile and tasty dish that can be enjoyed on any occasion. So go ahead and try this alternative version with cream of chicken soup, and let your taste buds be the judge!

Chefs Resource Related Posts:

  1. Is champagne made from grapes?
  2. Is old milwaukee beer still made?
  3. Is champagne supposed to be cold?
  4. Is old style beer still made?
  5. Is chandon champagne?
  6. Is olympia beer still available?
Can I make green bean casserole with cream of chicken? - Chef's Resource (2024)


What is the best substitute for cream of mushroom soup in green bean casserole? ›

Mushrooms: Instead of mushroom soup, use fresh button mushrooms instead. Broth: I use chicken broth because it's always in my fridge, but for a vegetarian green bean casserole, use vegetable broth.

Why is my green bean casserole so soupy? ›

The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

How do you make green bean casserole not soggy? ›

If you are finding that your green bean casserole is soupy, be sure to drain the green beans really well after blanching so you aren't getting extra water in the casserole that way. Then make sure to thicken the sauce properly by letting the chicken broth and half-and-half simmer long enough to thicken.

Which is better in green bean casserole canned or frozen? ›

When I make green bean casserole, I skip canned beans all together. Frozen green beans are the best green beans to use for green bean casserole.

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

There are lots of great recipes that'll work with this substitute for cream of mushroom soup, and I've listed some below. A few of these use cream of chicken soup, which is pretty interchangeable with the mushroom soup.

Should green bean casserole be soupy before cooking? ›

Mistake No.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup.

Can you overcook green bean casserole? ›

Using canned green beans

As canned beans are pre-cooked, it can make it easier to overcook them in your casserole which may impact the flavor, and they're more likely to lose their fresh coloring and turn a less appealing shade of gray-green.

Why isn't my green bean casserole thickening? ›

Add a thickener

While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.

Are Canned or fresh green beans better for casserole? ›

"Canned green beans are very soft and delicate," Malarkey says. "They tend to mush up while mixing, and I like a little crunch to my green bean casserole." The other two pros we spoke with agreed. When presented with the choice of fresh or frozen green beans for green bean casserole, frozen came out on top.

Why is green bean casserole so good? ›

Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.

How to thicken up green bean casserole? ›

Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency. As you constantly stir, add small amounts of the slurry to the filling.

How many cans of green beans are 4 cups? ›

Notes: ✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

Do people still eat green bean casserole? ›

Well, it's popular during the holidays and people like tradition, so countless people eat it. Campbell's came out with the recipe decades ago, because the recipe calls for Campbell's condensed soup.

What is the best substitute for cream of mushroom soup? ›

Cream of celery is a great vegetable-based soup that can be used to replace the cream of mushroom. It has a different flavor profile and is overall lighter in flavor than other alternatives. Campbell's has several recipes using the cream of celery if you want to give it a try.

What is the best substitute for heavy cream in soup? ›

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

What is the difference between condensed mushroom soup and cream of mushroom soup? ›

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

Top Articles
Latest Posts
Article information

Author: Pres. Carey Rath

Last Updated:

Views: 6328

Rating: 4 / 5 (61 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Pres. Carey Rath

Birthday: 1997-03-06

Address: 14955 Ledner Trail, East Rodrickfort, NE 85127-8369

Phone: +18682428114917

Job: National Technology Representative

Hobby: Sand art, Drama, Web surfing, Cycling, Brazilian jiu-jitsu, Leather crafting, Creative writing

Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.