Chunky Chicken Casserole
Submitted by APRYL
Layered chicken casserole with green beans, water chestnuts, and a creamy sauce of chicken soup, mayo, and lemon juice, baked bubbly under melted cheddar. Comfort food in six ingredients.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is the kind of casserole that church potlucks and family reunions were built on. Layers of cooked chicken breast, green beans, and crunchy water chestnuts get smothered in a creamy sauce made from chicken soup, mayonnaise, and a squeeze of lemon juice.
Top the whole thing with a blanket of grated cheddar and bake until it’s bubbling around the edges and golden on top. The lemon cuts through the richness just enough to keep every forkful interesting.
Six ingredients, one pan, zero fuss. This is weeknight dinner at its most dependable.
Kitchen Tips
- Use leftover rotisserie chicken to skip the cooking step entirely and get this in the oven even faster.
- Drain the green beans and water chestnuts well so the casserole doesn’t get watery on the bottom.
- A squeeze of fresh lemon juice makes a noticeable difference over bottled here.
- Crush some buttery crackers or French fried onions over the cheese for an extra crunchy topping.
Ingredients
Directions
Mix together soup, mayonnaise and lemon juice.
In 9×13 inch pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese.
Bake at 350℉ (180℃) for 45 minutes to 1 hour until mixture bubbles.
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