Chicken and Green Bean Casserole Recipe

Chicken and Green Bean Casserole

Indulge in the comforting embrace of this Chicken and Green Bean Casserole, a dish that blends tender poached chicken, crisp green beans, and earthy mushrooms in a creamy, herb-infused sauce. Topped with golden crispy onions, it's an effortless crowd-pleaser that'll have everyone reaching for secondsperfect for cozy family dinners!

• Difficulty: Easy
• Servings: 6
• Total Time: 4 hr 20 min (including poaching and cooling chicken)
• Hands-On Time: 1 hr 35 min

Ingredients

For the Casserole:

• Salt to taste
• 1 1/2 pounds fresh green beans, trimmed and cut into thirds
• 1 tablespoon extra virgin olive oil
• 1/2 pound button mushrooms, sliced
• 4 tablespoons unsalted butter
• 2 large shallots, finely chopped
• 3 to 4 garlic cloves, minced
• Ground black pepper
• 2 tablespoons fresh thyme, chopped
• 4 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 cups chicken broth or poaching liquid from Poached Chicken (see recipe below)
• 1 cup heavy cream or half-and-half
• 1 wheel Boursin cheese (5.4 ounces) or similar garlic-herb cheese blend
• 1 1/2 pounds cooked pulled or sliced Poached Chicken (see recipe below)
• 2 to 3 tablespoons fresh tarragon, chopped or 1 tablespoon dried tarragon
• Crispy Fried Onions, homemade or store-bought (see recipe below)

For the Poached Chicken:

• One 4- to 5-pound whole chicken
• 2 celery ribs, roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 onion, peeled and cut into quarters
• 2 garlic cloves, crushed
• 1 lemon, sliced
• 1 large fresh bay leaf
• 1 teaspoon black peppercorns
• Fresh herb bundle made with parsley, rosemary and thyme, tied with kitchen twine
• Salt

For the Fried Onions:

• Oil for deep frying
• 1 small to medium onion, sliced paper-thin
• 1 cup buttermilk
• 1 cup flour, generously seasoned with salt, black pepper and paprika

Instructions

Preparing the Casserole:

1. Bring several inches of salted water to a gentle boil in a pot. Add the trimmed green beans and cook until tender-crisp, approximately 3 to 4 minutes. Drain thoroughly and set aside.
2. Warm the extra virgin olive oil in a large, deep skillet over medium to medium-high heat. Once hot, add the sliced mushrooms and cook until lightly browned, about 7 to 8 minutes. Stir in the butter, chopped shallots and minced garlic, then season with salt, pepper and thyme. Continue cooking for 2 to 3 minutes, stirring frequently. Sprinkle the flour over the mixture, stir well for about one minute, then add the white wine. Gradually pour in the chicken broth while stirring constantly to create a thickened sauce. Add the cream and Boursin cheese, then lower the heat to maintain a gentle simmer. Fold in the blanched green beans and cooked chicken, stirring gently until the sauce coats everything evenly. Mix in the fresh or dried tarragon.
3. Carefully pour the prepared mixture into a casserole dish and allow it to cool to room temperature. Once cooled, cover with plastic wrap or foil and place in the refrigerator if preparing ahead.
4. To serve and reheat: Remove the casserole from the refrigerator and let it come to room temperature. Bake in a preheated 375 degrees Fahrenheit oven until the mixture becomes bubbly and heated through, approximately 50 to 60 minutes. Top with either homemade or purchased Fried Onions shortly before serving.

Making the Poached Chicken:

Yield: Approximately 3 pounds of meat plus 2 to 3 quarts of broth

1. Place the whole chicken in a large stockpot and surround it with the chopped celery, carrot, onion pieces, crushed garlic, lemon slices, bay leaf, black peppercorns and the tied herb bundle. Season generously with salt. Pour enough water into the pot to completely cover the chicken and bring to a boil over high heat. Once boiling, decrease the heat to low and maintain a gentle, rolling simmer. Continue cooking for 60 to 75 minutes until the chicken is fully cooked through. Remove from heat and allow the chicken to cool within the hot broth. Once cooled, carefully remove the chicken from the pot and strain the broth through a fine mesh strainer. Separate the cooked chicken from the skin and bones, working with large pieces. Cut approximately half of the meat into bite-sized chunks and either slice or shred the remaining portion.

Preparing the Fried Onions:

1. Heat 2 to 3 inches of frying oil to 365 degrees Fahrenheit using either a countertop deep fryer or a deep medium-sized pot set over medium to medium-high heat. Separate the onion slices into individual rings and submerge them in the buttermilk for several minutes. Working with just a few rings at a time, toss them in the seasoned flour mixture until fully coated, then carefully place into the hot oil. Fry until they turn golden and crispy, then remove with a slotted spoon and drain on clean paper towels. Repeat this process with the remaining onion rings until all are fried.