Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish so the edges don’t stick as they brown.
Spread the frozen green beans in an even layer in the bottom of the glass baking dish. No need to thaw them first; they’ll cook up tender in the oven.
In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. It will be thick and very flavorful.
Soup mixture being stirred in a small bowl
Spoon the soup mixture over the green beans and gently spread it so it covers most of the beans. Don’t worry if a few beans peek through; the juices from the chicken will mingle with the sauce as it bakes.
Pat the chicken pieces dry with paper towels and arrange them skin-side up on top of the sauced green beans, spacing them evenly so they brown nicely. Press them down just enough so they sit snugly in the sauce but still have the skin exposed.
Chicken arranged over green beans in glass baking dish
Place the baking dish on the middle rack of the preheated oven and bake, uncovered, for 50 to 60 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F/74°C in the thickest part) and the skin is golden with browned edges. The sauce around the sides of the glass dish should be bubbling.
If you’d like the top a little more browned, move the dish to the top rack for the last 5 to 10 minutes of baking, watching closely so it doesn’t scorch.
Freshly baked chicken and green bean casserole in the oven
Remove the dish from the oven and let it rest for about 5 minutes so the bubbling settles and the juices thicken slightly. Serve the chicken with a generous spoonful of the green beans and sauce from the bottom of the dish.
Variations & Tips
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