Healthy Creamy Chicken & Green Bean Casserole (Fresh and No Canned)
Prep Time5mins
Cook Time35mins
Total Time40mins
Servings: 3cups
Calories: 154kcal
Course: Main Course
Cuisine: American
A healthy alternative to the classic, this creamy Chicken & Green Bean Casserole is made from scratch with all fresh ingredients. A perfect easy dinner with no canned “cream of” soup or frozen beans.
Ingredients
½tspOlive Oil
1½tspMinced Garlic, 1-2 cloves
1cupMushroom, Chopped, 140g
4ozChicken Breast, Diced, 112g
½TbspButter
3TbspFlour, Whole Wheat, 23g
⅔cupChicken Broth
⅔cupAlmond Milk
2½cupFresh Green Beans, Chopped 1½” long, 250g
½tspBlack Pepper
¼tspNutmeg, Ground
“Fried” Onions:
⅓mediumOnion, 35g
2TbspMilk
1TbspFlour, Whole Wheat, 7g
Instructions
Prep:
Preheat oven to 350°F.
Trim off excess fat from chicken, cut into ¾” pieces.
Place green beans in a bowl, add 2 Tbsp water, cover with a damp paper towel and microwave on high for 3 minutes.
Cook:
Heat oil in a saucepan over medium, and cook garlic and mushrooms for 3-4 minutes until tender. Stir periodically to prevent from sticking to the bottom.
Add chicken and cook 3-4 minutes.
Melt butter on pan, add flour and sauté 1-2 minutes until flour starts to stick to the bottom.
Add broth and whisk until flour is dissolved, and mixture thickens and gets bubbly.
Pour in almond milk and season with pepper and nutmeg. Whisk and allow to simmer until thickened.
Remove from heat and stir in green beans.
Pour mixture into a 5 x 7 casserole or glass baking dish
Bake for about 20 minutes.
Make “Fried Onions”:
Chop onion into 1” long pieces and soak in milk for 5 minutes.
Drain, add flour and toss to coat.
Place in air-fryer basket/baking and air-fry/bake at 350°F for 5-7 minutes.
Cook again:
Top casserole with ‘fried’ onions and bake another 5 minutes.
Notes
Make ahead:
Cook chicken and bean mixture 1 day ahead (not more) and keep in the fridge in an airtight container.
Bake for about 30 minutes 350°F, adding fried onions for the last 5 minutes.