High Protein Green Bean Casserole with Chicken — 42g Protein

This high protein green bean casserole with chicken takes the Thanksgiving classic and turns it into a proper main dish. Tender chicken, crisp green beans and a creamy Greek yogurt sauce bake under a golden crispy onion topping — 42g of protein per serving, all the comfort of the original, and dinner on the table in 45 minutes.

The swap that matters is the sauce. Greek yogurt stands in for the canned soup, so the casserole stays creamy without going heavy, and it adds protein instead of just calories. The chicken goes in as bite-size pieces, so every spoonful has meat, beans and sauce together.

Why you’ll love it

• 42g protein per serving, about 380 calories
• The Thanksgiving classic, rebuilt as a main dish that serves 4
• Creamy Greek yogurt sauce — no canned soup needed
• Crispy fried onion topping, golden straight from the oven

Ingredients

• 600g chicken breast, cut into bite-size pieces
• 500g fresh green beans, trimmed and halved
• 1 cup plain Greek yogurt
• 1/2 cup low-sodium chicken broth
• 1 cup shredded mozzarella cheese
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup crispy fried onions
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp coarse sea salt
• 1/2 tsp black pepper, freshly ground

Equipment used

• A 9×13 inch baking dish, for baking the casserole
• A large skillet, for cooking the chicken and onions
• A large pot, for blanching the green beans
• A large mixing bowl, for tossing everything with the sauce

Instructions

1. Heat the oven to 190°C (375°F). Bring a large pot of salted water to a boil and blanch the green beans for 3 minutes, then drain and run under cold water so they stay bright green.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper and garlic powder, then cook for 5–6 minutes until golden and cooked through. Set aside.
3. In the same skillet, cook the onion for 3 minutes until soft, then add the garlic and cook 1 minute more.
4. In a large mixing bowl, whisk the Greek yogurt, chicken broth and Dijon mustard until smooth. Stir in half the mozzarella, the cooked onion and garlic, and the chicken.
5. Add the blanched green beans and toss everything until the beans are coated in the sauce.
6. Tip the mixture into the baking dish, spread it evenly, and scatter the remaining mozzarella over the top.
7. Bake for 20–25 minutes until bubbling at the edges, then scatter the crispy fried onions over the top and bake 5 minutes more until golden. Rest for 5 minutes before serving.

Tips

• Blanch the beans, don’t skip it. Raw beans stay squeaky in the casserole, and overcooked beans go grey — 3 minutes is the sweet spot.
• Don’t add the crispy onions too early. They go on for the last 5 minutes only, or they soften into the sauce.
• Use full-fat Greek yogurt if you can — low-fat yogurt can split in a hot oven. If yours is low-fat, stir in the broth slowly and don’t overbake.
• Leftovers keep 3 days in the fridge. Reheat covered at 180°C (350°F) for 15 minutes, and add a fresh handful of crispy onions on top.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• Cranberry Turkey Sausage Stuffed Acorn Squash — 28g Protein
• High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
• High Protein Maple Dijon Glazed Chicken Thighs for Thanksgiving

FAQ

Can I make this high protein green bean casserole with chicken ahead of time?

Yes. Assemble everything except the crispy onions up to a day ahead and keep it covered in the fridge. Bake for 30 minutes from cold, then add the onions for the last 5 minutes as usual.

Can I use frozen green beans?

Yes — thaw them first and pat them dry. Frozen beans hold more water, so skip the blanching step and add 5 minutes to the bake to drive off the extra moisture.

Is this high protein green bean casserole with chicken gluten-free?

The casserole itself is gluten-free, but most crispy fried onions are coated in wheat flour. Use a gluten-free fried onion topping, or swap in crushed pork rinds or toasted almond flakes.

Can I use leftover turkey instead of chicken?

Yes — it is a great use for Thanksgiving leftovers. Swap in the same weight of cooked turkey, skip step 2, and add it straight to the sauce in step 4.

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