green bean chicken and rice casserole

Green bean chicken and rice casserole… Whew, that’s a mouthful but let me tell y’all- IT IS ONE FOR THE BOOKS!!

Most everyone either owns or has seen the famous “Calling All Cooks” cookbooks in their lifetime. Growing up, we had every color in the house, which represents a different version of these classic cookbooks. There are yellow, red, blue, and green versions all of which are packed full of hearty southern classics! This recipe is a spin off of chicken casserole originally from the yellow book (our most used version), but if you know me, you know I can’t go by a recipe to SAVE MY LIFE…. So I created this little spin off and let me tell you, it is a good one! If you don’t make any of my recipes this holiday season besides one, this is definitely what I would try!

There are so many reasons why I love this recipe on top of it being down right delicious. For starters, it is an “all in one” type recipe. You hit all your major food groups and if you want to serve with a complimentary side or extra veggie you are welcomed to; however, that’s what is great about this recipe is it can be served alone with a warm piece of bread and you have a meal in the casserole alone. I actually enjoy making 2-3 of these casseroles a head of time and keeping them in the freezer for when I am in a pinch and need a quick meal to thaw and heat up. It comes together fairly easily so even if you need a quick meal to whip up on a week night, make it fresh and you won’t regret it!

I cook this recipe for basically every occasion you can think of. Ask my friends- I have likely showed up to their house with this a time or two! Welcoming home newlyweds, a friend who has just had a new baby, a pot luck at church, all the holiday gatherings, you name it! I have never taken it to anyone or anywhere and not get asked for the recipe. Green bean chicken and rice casserole is specifically great for potlucks and the holidays because while it compliments traditional dinners, it isn’t a “staple” like mashed potatoes, stand alone veggies, and desserts. It is like an unexpected little treat that always gives the “WOW factor” at any get together you attend! Plus, I never worry about taking a “duplicate dish” like you often have to worry about at potlucks. You can pretty much bank on the fact that you’ll be the only guest showing up with this dish and it’ll be the star of the show. This dish is also pretty and colorful so during the holidays it will make you feel even more nostalgic!

I love FLAVOR. Don’t give me bland food- if I am eating I want it to be yummy! So of course, my addition to this recipe was the onion sautéed in butter and creole. I also added extra mayo and sour cream because I also don’t like dry food either! Flavorful, saucy, hearty- it now checks all the boxes y’all!

Pro tips:

One thing I think makes a big difference in the flavor of this dish is slowly warming each ingredient and mixing well one ingredient at a time while on the stovetop. This really helps to get things smooth and meld all the flavors before going into the oven and letting it marry just a little while longer!

You can totally use whatever type of cooked chicken tickles your fancy. Rather you like to boil and shred, use it straight out of a can, or shred a rotisserie breast- any cooked chicken works just fine with this recipe, so use what you like or have on hand!

If you have a dutch-oven, use it for this recipe to prevent dirtying up another dish to bake! But again, use whatever you have on hand because any ol’ dish will work just fine. As you can see I used a standard casserole dish pictured above, but it is handy to use a dutch-oven for this recipe!

1 whole medium onion

½ stick butter

1 heaping teaspoon Tony’s Creole seasoning

1 and ½ cups cooked shredded chicken

½ cup mayo

½ cup sour cream

1 can Campbell’s cream of mushroom soup

14.5oz can French style green beans (drained)

4oz jar diced pimentos

1 box Uncle Ben’s “fast cook” long grain wild rice

Directions:

Cook rice according to directions with seasoning packet that is included.

While rice is cooking, melt butter over medium heat in a large deep skillet or dutch oven. Sautee onion in butter with Tony’s seasoning for about 10 minute (until onions are completely cook through and soft.) Add chicken and completely coat with onion/butter mixture. Add next 6 ingredients in order as listed and one at a time, melting each ingredient into mixture well before adding the next. Once all ingredients are thoroughly heated and mixed, remove from heat and add mixture to greased casserole dish. Bake at 350 for 25-30 minutes, just until top is lightly golden.