Creamy Chicken and Wax Bean Casserole
Creamy Chicken and Wax Bean Casserole
Ingredients
For the Casserole
- 1 1/2 pounds chicken breast, cooked and shredded or diced
- 1 pound yellow wax beans, fresh or frozen, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
For the Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For the Topping
- 1/2 cup panko bread crumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
If using fresh wax beans, steam or blanch them in boiling salted water for 3-5 minutes until crisp-tender. If using frozen, cook according to package directions until tender-crisp. Drain well and set aside.
⏱️ 8 min
- 3
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
To the same skillet, melt 1/4 cup of butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the chicken broth and whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 6
Reduce heat to low. Stir in the softened cream cheese until fully melted and smooth. Add the shredded sharp cheddar cheese, salt, black pepper, and dried thyme. Stir until the cheddar cheese is melted and the sauce is well combined and creamy.
⏱️ 4 min
- 7
Add the cooked, shredded chicken and the cooked wax beans to the creamy sauce in the skillet. Stir gently to ensure everything is evenly coated. Pour the mixture into the prepared baking dish.
⏱️ 3 min
- 8
In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, and 2 tablespoons of melted butter. Mix well until the bread crumbs are evenly coated. Sprinkle this topping evenly over the casserole.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Wax Bean Casserole
Ingredients
For the Casserole
- 1 1/2 pounds chicken breast, cooked and shredded or diced
- 1 pound yellow wax beans, fresh or frozen, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
For the Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For the Topping
- 1/2 cup panko bread crumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
If using fresh wax beans, steam or blanch them in boiling salted water for 3-5 minutes until crisp-tender. If using frozen, cook according to package directions until tender-crisp. Drain well and set aside.
⏱️ 8 min - 3
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
To the same skillet, melt 1/4 cup of butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the chicken broth and whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 6
Reduce heat to low. Stir in the softened cream cheese until fully melted and smooth. Add the shredded sharp cheddar cheese, salt, black pepper, and dried thyme. Stir until the cheddar cheese is melted and the sauce is well combined and creamy.
⏱️ 4 min - 7
Add the cooked, shredded chicken and the cooked wax beans to the creamy sauce in the skillet. Stir gently to ensure everything is evenly coated. Pour the mixture into the prepared baking dish.
⏱️ 3 min - 8
In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, and 2 tablespoons of melted butter. Mix well until the bread crumbs are evenly coated. Sprinkle this topping evenly over the casserole.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375