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This is a rich-tasting casserole chock-full of chicken and vegetables.  It is a whole meal in a casserole.  Since it is so rich, not much is required to satiate the appetite, I found.  It was so good!  My husband loved it!  This will feed a hungry family for sure.  It was as good in the days following.  

Green bean casseroles are popular but this recipe is value-added, so to speak, with chicken, a creamy sauce with Cheddar cheese, and crispy topping.  This is bound to become a favorite among green bean lovers, I think.  Make sure your beans are cooked tender even before going into this casserole.  You don't want crunchy beans.

This would be a great dish to take along to a potluck dinner.  It would certainly not look out of place.  It is a green bean casserole on steroids.  It would also make a great everyday dish, but would also work for any holiday table, as an extra dish.

Any other similar dishes to this on the internet are full of condensed soups - sometimes even two cans!  Eeek - that is just too much sodium for me.

This mixture is rich and full of vegetables and protein.  This is a meal in itself, if desired; however, I served it with a salad with my favorite dressing and since I am in maintenance, a small potato (more like half a small potato).

I made this in a 9 x 13-inch casserole baking dish; however, you could put it in two square 9-inch dishes instead.

This is a very flavorful casserole that you can happily serve the next day as well, and nobody would complain.


4 cups diced cooked chicken (1 L)

  (one rotisserie chicken)

5 cups sliced green beans, (1.25 L)

  cooked until tender

1 tbsp extra-light olive oil (15 mL)

1 lb sliced mushrooms (0.45 kg)

1 medium onion

1 tsp minced garlic (5 mL)

1 tsp Montreal Chicken seasoning (5 mL)

1/2 tsp onion powder (2 mL)

1/4 tsp salt (1 mL)

1/4 tsp black pepper (1 mL)

Cheesy Creamy Sauce:

3/4 cup whipping cream (175 mL)

1/2 cup mayonnaise (125 mL)

1/2 cup sour cream, OR Greek yogurt (125 mL)

1 tsp salt (5 ml)

1/4 tsp black pepper (1 mL)

2/3 cup grated Cheddar cheese (150 mL)

Crispy Cheddar Topping:

11/2 cups grated Cheddar cheese (375 mL)

1/2 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix,

  OR almond flour plus 1 tbsp oat fiber or coconut flour (15 mL)

2 tbsp butter, melted (30 mL)



Preheat the oven to 400°F (200°C). 


In large bowl, combine chicken and green beans.


In large nonstick frying pan, cook mushrooms and onions over medium heat in olive oil.  Once cooked until softened and onions have started browning (or are at least soft), add garlic and cook a further minute or two, sprinkling with Montreal Chicken seasoning, onion powder, salt and black pepper.  Add vegetables to chicken and green beans.  Stir in Cheesy Creamy Sauce.  Mix well.  Turn out into a 9 x 13-inch (23 x 33 cm) casserole dish and spread evenly, pressing down with the back of a spoon.  Bake 20 to 25 minutes or until hot and bubbly.


Cheesy Creamy Sauce:  In medium bowl, combine whipping cream, mayonnaise, sour cream, salt, black pepper and Cheddar cheese.


Crispy Cheddar Topping:  In medium bowl, combine Cheddar cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Mix well and press into 9-inch (23 cm) pie dish.  Bake alongside the casserole until turning dark golden brown.  Check after 20 minutes.  Allow to cool 5 minutes, and using kitchen scissors, cut the topping into little bits.  Sprinkle the crispy bits over top of the cooked casserole and serve.

Yield:  12 servings

1 serving

362.7 calories

22.4 g protein

27.6 g fat

1.8 g fiber

5.7 g net carbs

Other Chicken Casseroles you may enjoy:

Chicken and Mushrooms in Lemon Garlic Creamy Sauce

Baked Garlic Butter Chicken

Grandma's Chicken Casserole

Chicken Eggplant Parmigiana

Low-Carb Old-Fashioned Chicken Casserole

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