Dinner-Style Chicken Green Bean Casserole (Dairy-Free)

Name: Dinner-Style Chicken Green Bean Casserole (Dairy-Free)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ▪︎1 ¼ cups plant-based milk, (I use almond); ▪︎¼ cup all-purpose flour, gluten-free if needed; ▪︎1 teaspoon chicken broth powder; ▪︎½ teaspoon salt; ▪︎⅛ teaspoon black pepper; ▪︎1 tablespoon dairy-free butter; ▪︎½ yellow onion, chopped; ▪︎2 cloves garlic, minced; ▪︎8 oz Baby Bella mushrooms, chopped; 1-1.5 chicken breasts (about 2 large or 3 medium); ▪︎1–2 tsp olive oil; ▪︎1 tsp salt; ▪︎½ tsp black pepper; ▪︎1 tsp garlic powder; ▪︎½ tsp onion powder; ▪︎½ tsp paprika; ▪︎½ tsp dried thyme (optional); ▪︎3-4 cups fresh green beans, trimmed and cut in 1-2 in pieces; ▪︎8 oz baby bella mushrooms, sliced; ▪︎2–3 cloves garlic, minced; ▪︎1 tbsp dairy-free butter; Cream of Mushroom soup, can be made up to 3 days in advance; ▪︎¼–½ cup milk or broth to loosen the sauce; ▪︎1 tbsp worcestershire sauce; ▪︎1 tbsp soy sauce; ▪︎½–1 tsp thyme or poultry seasoning; crispy onions, to cover the top; Salt, to taste; Pepper, to taste

14 steps

Prep:1hCook:25min

A dairy-free dinner for when you're craving Green Bean Casserole, outside of the Holiday season AGS Friendly

Updated at: Sun, 30 Nov 2025 04:43:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories217 kcal (11%)

Total Fat10.3 g (15%)

Carbs19.5 g (7%)

Sugars6.9 g (8%)

Protein12.6 g (25%)

Sodium1285.3 mg (64%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Pre-Heat the oven to 400°F

For the soup:

Step 2

(Can be made up to 3 days in advance) In a medium bowl whisk together the plant-based milk, flour, chicken broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.

Step 3

Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 3-5 minutes.

For the chicken:

Step 4

Season chicken with salt, pepper, garlic powder, onion powder, paprika, and thyme. Drizzle lightly with olive oil.

chicken breasts1

olive oil1 tsp

salt1 tsp

black pepper½ tsp

garlic powder1 tsp

onion powder½ tsp

paprika½ tsp

dried thyme½ tsp

Step 5

Roast 20–25 minutes, until internal temp is 165°F.

Step 6

Rest 5 minutes, then cut into ½–1 inch cubes.

Prep the Green Beans (two options):

Step 7

(Blanch method): Boil for ~ 5 minutes, drain, and immediately run under cold water or place in an ice bath (Raw method): they will soften in the sauce but still have a little bite. If you like tender beans, blanch them.)

fresh green beans3 cups

For the casserole base:

Step 8

In a large skillet, heat 1 tbsp olive oil or butter. Add mushrooms, onion, and garlic. Sauté until mushrooms are golden and onions soft, 7–10 minutes.

baby bella mushrooms8 oz

garlic2 cloves

dairy-free butter1 Tbsp

Step 9

Add your homemade condensed cream of mushroom soup, Worcestershire & Soy sauce. Stir in ¼–½ cup milk or broth until the sauce is creamy and coats a spoon. You want it thick but not paste-like.

worcestershire sauce1 Tbsp

soy sauce1 Tbsp

Cream of Mushroom soup

milk¼ cup

Step 10

Season with: ▪︎½–1 tsp thyme or poultry seasoning ▪︎Salt + pepper to taste

thyme½ tsp

salt

pepper

Combine Everything:

Step 11

Lower oven temp to 375°F

Step 12

Add: ▪︎Green beans ▪︎Roasted chicken cubes ▪︎Mushroom sauce Mix until everything is evenly coated. It should look creamy but not soupy. If it’s too thick → add a splash of milk. If it’s too loose → sprinkle in 1–2 tsp cornstarch and mix.

Step 13

Transfer mixture to a baking dish (9×9 or similar). Bake 25–30 minutes at 375°F, until bubbling around the edges.

Step 14

Add crispy onions in the last 5 minutes for crunch.