High-Protein Chicken Green Bean Casserole
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 1.5 lbs cooked chicken breast, shredded or cubed
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup non-fat plain Greek yogurt
- 1 can (10.5 oz) low-sodium condensed cream of mushroom soup
- 1/2 cup skim milk or unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese
- 1/2 cup crispy fried onions (for the topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. If using fresh green beans, blanch them in boiling water for 3-5 minutes until bright green and slightly tender, then drain well.
- In a large mixing bowl, whisk together the Greek yogurt, condensed cream of mushroom soup, milk, garlic powder, onion powder, and black pepper. Stir until the mixture is smooth and well combined.
- Add the shredded chicken breast and the blanched green beans to the bowl with the sauce. Fold everything together until the chicken and beans are evenly coated in the creamy mixture.
- Transfer the mixture into your prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld and the sauce to bubble.
- Remove the dish from the oven. Sprinkle the shredded Parmesan cheese and the crispy fried onions evenly over the top. Return the casserole to the oven for another 5-10 minutes, or until the cheese is melted and the onions are golden brown.