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Chicken and Green Bean Casserole

Chicken and Green Bean Casserole


  • 1 1/2 pounds green beans, trimmed and cut into thirds

  • 1 tablespoon extra virgin olive oil (EVOO)

  • 4 tablespoons butter

  • 1/2 pound button mushrooms, sliced

  • 2 large shallots, chopped

  • 3-4 cloves garlic, chopped

  • Pepper

  • 2 tablespoons fresh thyme, chopped

  • 4 tablespoons flour

  • 1/2 cup dry white wine

  • 2 cups chicken stock or poaching liquid (if you poach your chicken)

  • 1 cup cream or half-and-half

  • 1 wheel Boursin or other garlic-and-herb cheese (5.4 ounces)

  • 1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie

For the fried onions (store-bought are fine as well for a quicker garnish):

  • Frying oil

  • 1 small to medium onion, very thinly sliced

  • 1 cup buttermilk

  • 1 cup flour aggressively seasoned with salt, pepper and paprika


Bring a few inches of water to a low boil in a skillet. Add salt and the beans and cook 3-4 minutes to tender-crisp; drain. Heat the EVOO and butter in a large, deep skillet over medium to medium-high heat. Add the mushrooms and lightly brown them, 7-8 minutes. Add the shallots and garlic and season with salt, pepper and thyme. Stir for 2-3 minutes more; add the flour, stir for a minute, then add the wine. Stir in the stock and thicken. Add the cream and reduce the heat to simmer. Add the cheese, beans and chicken and thicken a bit. Transfer into a casserole dish and cool. Cover and refrigerate. To cook, bring back to room temperature and bake at 375°F until bubbly, about 50-60 minutes. Top with homemade* or store-bought fried onions. For homemade fried onions, heat frying oil to 365°F in a countertop fryer or 2-3 inches of oil in a deep, medium pot over medium to medium-high heat. Separate the onions into rings and soak in buttermilk. Toss a few rings at a time into the flour and fry until crisp. Drain on paper towels and repeat with the remaining onions.