Cheesy Chicken and Rice Green Bean Casserole Recipe



  • 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)


  • 1/2 cup chopped onion
  • 8 ounces sliced mushrooms
  • 1 (15-ounce) can green beans, drained


  • 1 cup uncooked long-grain white rice

Creamy Sauce:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt


  • 1 1/2 cups shredded cheddar cheese (divided)


  • 1/2 cup French-fried onions


Prep and Sauté:

  • Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté chicken pieces until browned and cooked through. Remove the chicken and set aside.
  • Add another tablespoon of olive oil to the skillet. Sauté onion and mushrooms until softened, about 5 minutes.

Make the Sauce:

  • In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth.
  • Gradually whisk in chicken broth and milk until the sauce is smooth.
  • Stir in garlic powder, pepper, and salt. Bring to a simmer, then reduce heat and let thicken for 2-3 minutes.
  • Remove skillet from the heat and stir in 1 cup of the cheddar cheese until melted.

Assemble the Casserole:

  • Spread the rice evenly in the prepared baking dish.
  • Stir in the cooked chicken, mushrooms, onions, and green beans.
  • Pour the creamy sauce evenly over the rice mixture.
  • Sprinkle with the remaining 1/2 cup cheddar cheese.

Bake and Finish:

  • Bake uncovered for 30-35 minutes, or until the rice is tender, the sauce is bubbly, and the cheese is melted.
  • Sprinkle with French-fried onions and bake for an additional 5 minutes, or until onions are golden brown.
  • Let the casserole rest for 5-10 minutes before serving.


  • Variations: Experiment with other cheeses like Monterey Jack or Colby blend. You can also add a can of cream of mushroom or cream of chicken soup to the sauce for extra flavor.
  • Fresh vs. Frozen Veggies: If you prefer, use fresh green beans. Just trim and cook them until crisp-tender before adding to the casserole.
  • Make-ahead: You can assemble the casserole up to a day in advance. Cover and keep refrigerated until ready to bake.

Enjoy your hot, comforting, and cheesy chicken and rice casserole!


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