Mealime recipe · lives on in MealPot
Chicken & Green Bean Casserole with Mushrooms & Thyme
- 45 min
- 2–6 servings
- 565 kcal / serving
Creamy chicken, green beans, mushrooms, and thyme bake together with yogurt and parmesan for a comforting weeknight casserole that comes together in one baking dish. Tender chicken and bright vegetables gain gentle richness from a yogurt-based sauce and a parmesan crust.
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Ingredients
- 1 lbchicken thighs, boneless skinless
- ½ small pkgfresh thyme
- 1 clovegarlic
- 1 lbgreen beans
- 1 ozParmesan cheese
- ½ cupplain Greek yogurt
- ¼ lbwhite mushrooms
- ½ mediumyellow onion
- yellow onions
From the pantry: all-purpose flour, black pepper, butter, unsalted, panko bread crumbs, salt
Cookware
baking dish · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon
Directions
- Preheat the oven to 450°F and set up a baking dish.
- Boil a little water in a medium saucepan, then blanch the green beans until bright and tender-crisp; drain and rinse.
- Dice the yellow onion and mince the garlic; slice the mushrooms and set everything on a plate.
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Melt butter in a skillet, add the chicken, and cook until no longer pink; transfer to a plate.
- In the same skillet, cook the onion, garlic, and mushrooms in more butter until tender, about 3–4 minutes.
- Grate Parmesan to measure about 1/4 cup and mix bread crumbs with it in a small bowl; put aside.
- Wash thyme and strip the leaves from the stems.
- Sprinkle flour over the vegetables, stir for about a minute, then stir in thyme, yogurt, salt, and pepper; mix until combined and remove from heat.
- Fold the chicken, green beans, and mushroom mixture together in a small baking dish; sprinkle the Parmesan-breadcrumb topping over the top.
- Bake for 10 minutes, then broil 1–2 minutes to lightly brown the topping and finish cooking.
- Spoon into bowls and serve.
Two tips
- Prep components ahead: chop onions, garlic, mushrooms, and trim beans earlier in the day for faster finishing.
- Leftovers reheat well in a microwave or on the stove; to stretch, serve over plain rice on the side.
Nutrition per serving
- Calories
- 565 kcal
- Protein
- 64 g
- Carbs
- 34 g
- Fat
- 20 g
- Fiber
- 9 g
- Sodium
- 313 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.