Recipes Main Dishes Casserole Recipes Vegetable Green Bean Casserole My Way Be the first to rate & review! 2 Photos No canned soup is used in this casserole and I add chicken to the mix, but you could make it turkey instead. This recipe is a nice way to use up the holiday leftovers, and as the hubby said, it is the perfect wintertime comfort food. We had no leftovers. Submitted by Joey Joan Updated on August 3, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr 6 mins Total Time: 1 hr 21 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons vegetable oil 1 small onion, chopped 2 cups chopped mushrooms ½ cup whiskey ⅔ cup sour cream ½ cup vegetable broth 2 tablespoons all-purpose flour 1 whole roasted chicken, dark meat removed from bones and shredded 4 cups frozen cut green beans salt and ground black pepper to taste 1 ½ cups French-fried onion rings ½ (12 ounce) jar pork gravy (Optional) Directions Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes. Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes. Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil. Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole. Cook's Notes: If using fresh beans (I prefer it), steam them until crisp-tender. If using canned beans, drain them. Reserve roasted chicken breasts for another use. Editor's Note: Nutrition data for this recipe includes the full amount of roasted chicken meat. The actual amount of chicken consumed will vary. I Made It Print Nutrition Facts (per serving) 715 Calories 45g Fat 36g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 715 % Daily Value * Total Fat 45g 58% Saturated Fat 14g 72% Cholesterol 78mg 26% Sodium 772mg 34% Total Carbohydrate 36g 13% Dietary Fiber 3g 10% Total Sugars 4g Protein 25g 50% Vitamin C 8mg 9% Calcium 67mg 5% Iron 2mg 12% Potassium 327mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.