If you’ve still got some leftover turkey tucked away in the freezer from Thanksgiving, here’s a delicious way to put it to good use: Turkey (or Chicken) and Green Bean Casserole. Don’t worry if you’re fresh out of turkey—this recipe works just as well with cooked chicken, making it a versatile option for any time of year.

This dish is a cozy, main-dish spin on the classic green bean casserole we all know and love. It’s quick to pull together and has been a staple in my kitchen for years. In fact, I first discovered it in the coupon section of a Sunday newspaper nearly a decade ago, and it’s been a regular request ever since. With tender meat, crisp-tender green beans, and a creamy mushroom base, it’s a one-dish wonder that always hits the spot.

If you prefer to skip the canned cream of mushroom soup, I’ve got you covered—I’ve included a simple homemade version at the bottom of the recipe. It’s easy to make and adds a fresh, flavorful touch to the casserole without sacrificing convenience. Whether you’re using up leftovers or planning a comforting weeknight meal, this recipe is sure to please.

Ingredients For Turkey (or Chicken) and Green Bean Casserole

• CANNED CUT OR FRENCH STYLE GREEN BEANS
• CREAM OF MUSHROOM SOUP
• COOKED TURKEY OR CHICKEN
• COOKED RICE
• SKIM MILK
• FRENCH FRIED ONIONS

Ingredients for Turkey (or Chicken) and Green Bean Casserole

Mix the base: In a large mixing bowl, combine cooked turkey (or chicken), green beans, cream of mushroom soup, cooked rice, and milk. Stir until everything is evenly coated and well combined—this creamy mixture is the heart of the casserole.

Assemble the dish: Lightly grease a 2-quart casserole dish and pour the mixture in, spreading it out evenly.

Bake until bubbly: Place the dish in a preheated 350°F oven and bake for 20 minutes, or until the casserole is heated through and starting to bubble around the edges.

Add the crispy topping: Remove the dish from the oven and sprinkle the top with crispy fried onions. Return to the oven and bake for an additional 10 minutes, or until the onions are golden and crisp.

This cozy one-dish meal serves 4 to 6 and is perfect for using up leftover turkey or chicken in a comforting, family-friendly way.

Frequently Asked Questions

Do I need to cook the rice ahead of time?
Yes, the rice should be fully cooked before mixing it into the casserole. Using leftover rice or quick-cook rice can help speed things up.

Can I use frozen green beans? Absolutely. Just thaw and drain them well before adding to the mix.

Can I make this casserole ahead of time?
You can assemble the casserole (without the Panko topping) up to a day in advance and refrigerate it. Add the breadcrumbs just before baking to keep them crisp.

Is there a substitute for canned cream of mushroom soup?
Yes! If you prefer a homemade version, I’ve included a simple recipe at the bottom of the recipe. It’s creamy, flavorful, and works beautifully in this dish.

Can I freeze this casserole?
Yes, it freezes well. Assemble and freeze before baking, or freeze leftovers in an airtight container. Thaw overnight in the fridge and reheat in the oven.

Can I add cheese to this recipe? Definitely! A handful of shredded cheddar cheese or Parmesan mixed into the casserole or sprinkled on top before baking adds extra richness and flavor.

What sides go well with this dish? It’s hearty enough to stand alone, but pairs nicely with a simple green salad, cranberry sauce, or warm rolls—especially for a post-holiday meal.

FOR MORE RECIPES LIKE THIS, TRY:

• Classic Green Bean Casserole
• Skillet Green Beans with Bacon
• Angel Chicken and Rice Casserole
• Crock Pot Chicken and Rice