This Amish Chicken and Green Bean Bake is a magnificent, comforting, and incredibly hearty all-in-one dinner casserole. By nesting juicy, bone-in chicken pieces directly over a bed of crisp green beans enveloped in a savory cream of mushroom and onion soup gravy, you get a beautiful blend of home-cooked flavors. As it roasts, the rich chicken drippings mingle directly into the sauce, creating a deeply savory meal with practically zero active prep time.
Ingredients:
| Ingredient |
Quantity |
| Bone-in, skin-on chicken thighs or drumsticks |
2 / pounds |
| Frozen cut green beans (unthawed) |
1 / bag (24 / ounces) |
| Condensed cream of mushroom soup |
1 / can (10.5 / ounces) |
| Dry onion soup mix |
1 / packet (1 / ounce) |
Step-by-Step Directions:
Phase 1: Layering the Base
1.Oven and Pan Prep: 5 min.
Preheat your oven to 375°F (190°C). Lightly grease the interior of a 9×13-inch glass baking dish with cooking spray or a small dab of butter to prevent the savory cream sauce from sticking to the edges as it bubbles and browns.
2.Lay the Green Beans: 2 min.
Empty the entire 24-ounce bag of frozen cut green beans directly into the bottom of the greased glass dish. Spread them out into a completely flat, even layer. There is absolutely no need to thaw or steam them first; they will roast up perfectly tender from the trapped heat in the oven.
3.Mix the Savory Gravy: 3 min.
In a small mixing bowl, stir together the 10.5-ounce can of condensed cream of mushroom soup and the 1-ounce packet of dry onion soup mix. Stir thoroughly until the dry onions are fully incorporated. The mixture will be thick, concentrated, and packed with savory aroma.
Phase 2: Poultry Placement & Baking
1.Sauce the Beans: 3 min.
Spoon the thick mushroom-onion soup mixture evenly over your layer of frozen green beans. Use the back of a spoon or a flexible spatula to smooth it out so it coats the majority of the vegetables. Don’t worry if a few green beans remain exposed; the liquids released during baking will thin out the sauce and distribute it naturally.
2.Nest the Chicken: 5 min.
Pat your 2 pounds of bone-in, skin-on chicken thighs or drumsticks completely dry using clean paper towels. Arrange the chicken pieces skin-side up on top of the sauced green beans, leaving a little space between each piece so they can crisp. Press them down gently so they sit securely in the sauce while keeping their top skin fully exposed to the dry heat.
3.Roast Until Bubbling: 50 to 60 minutes.
Place the uncovered glass dish onto the middle rack of your preheated oven. Bake for 50 to 60 minutes. Your dinner is ready when the chicken skin is deeply golden and crisp, the gravy along the sides of the glass pan is bubbling intensely, and an instant-read kitchen thermometer registers a safe internal temperature of 165°F (74°C) at the thickest part of the meat.
4.Optional Crisp & Rest: 5 to 10 minutes.
If you prefer an extra-crispy, blistered chicken skin, move the casserole dish up to the top oven rack for the final 5 to 10 minutes of your baking time, keeping a very close eye on it to prevent scorching. Remove the dish from the oven and let it rest undisturbed for about 5 minutes so the bubbling juices can cool down and thicken into a velvety pourable gravy. Serve warm!
Post Views: 4
