Casseroles get a bad rap and it is too bad. I mean, they are (at least theoretically) a balanced meal in one dish. There are definitely some bad casseroles out there, but if you have ever had a really, really good casserole you will know how truly great they can be.
Really this was originally chicken, broccoli, and rice casserole, but I substituted fresh French green beans in place of the broccoli and it was wonderful. So you could use broccoli if you prefer and it would be great. When I was a growing up, I would ask for this casserole every year for my birthday dinner and it is still one of my favorite comfort foods. And Clara and Rose both love it too, which makes it a perfect meal to serve on a weeknight.
Cheesy Chicken, Green Bean & Rice Casserole
About 2 1/2 cups prepared Jasmine rice
1-2 cups chopped or shredded chicken breast (I like using leftover greek chicken but you can use a rotisserie chicken from Costco to make things easy)
1 1/2-2 cups green beans, chopped into bite size pieces and steamed just until tender but not overcooked
1 small can cream of chicken soup
1 cup plain greek yogurt
2-3 tablespoons curry powder, to taste
1 1/2 cups shredded sharp cheddar cheese, divided
In a bowl, stir together the cream of chicken soup with the greek yogurt and curry powder. Add about 1 cup of the shredded cheese and stir to combine.
In a 9x13-inch casserole dish, layer rice first, then distribute chopped or shredded cooked chicken over it, followed by the green beans (or broccoli, if you prefer). Top with dollops of the chicken soup mixture and spread out to cover the casserole, then sprinkle with remaining 1/2 cup of shredded cheese.
Cover casserole with aluminum foil and bake in the oven at 425 degrees for about 30 minutes, or until everything is hot and cheese has melted.
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