This version of a traditional comfort food is built on mashed potatoes, green beans, chicken, herbs, and a creamy sauce. This was done for my wife and her family, and they all liked it.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 tablespoon olive oil
- ⅔ cup diced onion
- 1 clove garlic, minced
- 1 pound cooked, shredded chicken
- 1 (6 ounce) can chopped green chilies
- 1 ½ teaspoons chopped rosemary leaves
- ½ teaspoon ground thyme
- 1 (10.75 ounce) can condensed cream of chicken soup
- ¾ cup evaporated milk
- 2 cups canned green beans
- 4 cups mashed potatoes
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried basil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
- Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
- Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
- Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 1342 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any of this myself (watching my weight so had a separate light meal), but my family loved it and ate it all up. My fussy child had to have hers without the potato topping, but happily ate the pie part and wanted seconds. Served with the salad that I had for dinner.
I had a bunch of leftover shredded chicken, and I added a lot of seasonings to the chicken and the potatoes, but this was a great basic recipe that was easy to adapt to your own taste. I appreciate a recipe with all the food groups in one pan!
Quite tasty, although there was a fair amount of prep. I took note of reviewers comments about it being bland and seasoned each component as I went along. To make it easier and save a few dirty dishes next time, I’ll just combine the veggies, chicken, and gravy and top with the potatoes. The whole family really liked it!
This was fantastic! I used instant red potatoes and added a little seasoning salt (never cook without it). Great flavor! Will definitely make this again and again!
surprisingly good! knocked off a star because I followed modifications in the reviews. took much longer because I had to boil chicken and make mashed potatoes. would be good if you had leftovers to use. Used extra clove of garlic, and salt and pepper to the chicken mixture. I didn’t measure the herbs I probably put more than the recipe called for. Also didn’t bother heating the cream of chicken first and just mixed it into the pan before layering it in the casserole. Didn’t have milk and was afraid of it being bland so used 2 cans of cream of chicken which might have been too much for only 1 can of green beans. I think the ratio would work with 1 can cream of chicken per 1 lb chicken breast per 1 can of green beans.
Absolutely delicious! I lightly sautéed the onions in butter with some portabella mushrooms. For veggies, I added with some fresh green beans and chopped broccoli florets. The only other change was that I skipped the evaporated milk and just added a second can of cream of chicken soup. Even my wife said that this is getting added into our rotation!
It didn’t turn out well. The flavors didn’t seem go together, and it took more steps than it should have. I would have nixed the green chilies and mixed the chicken soup and milk but n the skillet with the rest of the ingredients at the end of cooking time. I rate it a 2 because the kids ate it.
followed recipe It was sooo bland . I gave it three stars because my kids ate it, and their so picky
Already made it twice family lived it
Wonderful and will feed more than six adults. I wouldn’t change anything with this recipe, it’s delicious and easy to prepare!
It can serve 8 people easily. I added a little extra chicken and everyone enjoyed this.
This recipe was warm and cozy. Def made it in November. 🙂 I added corn with the green beans. I used all dry spices. When I picked up Parmesan cheese at the store I noticed a new salad blend that had Asiago. Spoiler alert!! That was excellent. Planning on using the leftovers for work this week.
A very good way to use left over mashed potatoes and other vegetables! I put a bay leaf in with the chicken breasts while I boiled them for some additional flavor I also used twice the recommended cloves of garlic. Since the potatoes were cold in the refrigerator, I heated the potatoes up with a little milk to ensure that they would be hot throughout instead of burnt on the outside and cold inside. I left out the beans, and put in some left over corn. I doubled the recipe and baked in a 9×13 baking pan for about 30 minutes. Will probably use this recipe in the fall with left over turkey as well.
This was a unique recipe for sure! I loved the shredded chicken idea. The flavour was a little bland, so I tripled the garlic and added salt. It was quite yummy and everyone liked it. I would have given 3.5 stars if it let me. Oh, even though prep is said to 15 mins it was much longer than that when you consider boiling/mashing the potatoes and shredding the cooked chicken.