Creamy Chicken and Green Bean Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

In a large mixing bowl, combine the cream of mushroom soup, sour cream, and milk. Stir in the sautéed onions and garlic.

Add the shredded chicken, blanched green beans, and half of the shredded cheddar cheese to the bowl. Season with salt and pepper, and mix until well combined.

Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese on top.

Bake in the preheated oven for 25 minutes.

Remove the casserole from the oven and sprinkle the crispy fried onions on top. Return to the oven and bake for an additional 5-10 minutes, until the onions are golden brown.

Allow the casserole to cool for a few minutes before serving.

For a healthier twist, substitute the cream of mushroom soup with a homemade version using fresh mushrooms, chicken broth, and cream. You can also add a splash of white wine for depth of flavor. For a bit of spice, toss in some red pepper flakes or a dash of hot sauce. If you’re looking to make it vegetarian, replace the chicken with chickpeas or tofu for a protein-rich alternative.