Chicken and Navy Bean Casserole Without Tomatoes in a 9×13-Inch Dish

This chicken and navy bean casserole combines cooked chicken, tender white beans, aromatic vegetables, and a savory cream sauce under a crisp breadcrumb topping. It contains no tomatoes, condensed soup, or canned cream sauce.

The recipe fills a 9×13-inch baking dish and serves about eight people. Cooked chicken and canned beans keep preparation manageable, while a flour-thickened sauce prevents the casserole from becoming watery or pasty.

Essential Concepts

• Use cooked chicken and drained, rinsed navy beans.
• Bake at 375°F (190°C) for 25 to 30 minutes.
• A 9×13-inch dish makes about eight servings.
• The casserole contains no tomatoes or condensed soup.
• Reheat leftovers to 165°F (74°C).

Why Navy Beans Work Well in Chicken Casserole

Navy beans are small white beans with a mild flavor and soft, creamy interior. Their compact size lets them mix evenly with shredded or diced chicken, unlike larger cannellini beans that may dominate each spoonful.

The beans also absorb some of the sauce as the casserole bakes. That absorption gives the finished dish enough structure to serve with a spoon without turning it into a dense block. Because canned navy beans are already fully cooked, they need only enough oven time to heat through and take on the flavors of the sauce.

Chicken and beans have different textural needs. Cooked chicken can dry out during prolonged baking, while canned beans may split or become mushy. A moderate oven and a baking time under 30 minutes protect both ingredients. The casserole should enter the oven hot or at least warm, rather than refrigerator-cold, unless extra baking time is planned.

Chicken and Navy Bean Casserole Recipe

This family-size chicken casserole uses a homemade white sauce seasoned with thyme, rosemary, garlic, and black pepper. Parmesan adds salt and savory depth to the topping, but it can be omitted.

Recipe Details

• Yield: 8 servings
• Preparation time: 25 minutes
• Cooking time: 30 minutes
• Total time: 55 minutes
• Baking dish: 9×13 inches (23×33 cm)
• Oven temperature: 375°F (190°C)

Equipment

• 9×13-inch (23×33 cm) baking dish, with a capacity of at least 3 quarts
• Large skillet or 4-quart saucepan
• Wooden spoon or silicone spatula
• Whisk
• Large mixing bowl, optional
• Measuring cups and spoons
• Instant-read thermometer

Ingredients

For the casserole

• 2 tablespoons unsalted butter (28 g), plus more for greasing the dish
• 1 medium yellow onion, diced, about 1 cup (150 g)
• 2 medium celery stalks, diced, about 1 cup (120 g)
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour (30 g)
• 2 cups low-sodium chicken broth (475 ml)
• 1 cup whole milk (240 ml)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed between the fingers
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon ground black pepper
• 4 cups cooked shredded or diced chicken (about 560 g)
• 3 cans navy beans, 15 ounces each, drained and rinsed (about 4 1/2 cups or 750 g drained)
• 1 cup frozen peas (140 g), optional

For the topping

• 1 1/2 cups panko breadcrumbs (90 g)
• 1/2 cup finely grated Parmesan cheese (45 g), optional
• 3 tablespoons unsalted butter, melted (42 g)
• 1/2 teaspoon dried parsley or thyme

Instructions

1. Heat the oven and prepare the dish.
   Set an oven rack in the center position. Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter.

2. Cook the onion and celery.
   Melt 2 tablespoons (28 g) butter in a large skillet or saucepan over medium heat. Add the onion and celery. Cook for 6 to 8 minutes, stirring periodically, until the onion is translucent and the celery has begun to soften. Avoid deep browning, which can make the sauce taste sweeter and change its pale color.

3. Add the garlic.
   Stir in the minced garlic and cook for about 30 seconds. Garlic burns quickly, so proceed as soon as its aroma becomes apparent.

4. Make the roux.
   Sprinkle the flour over the vegetables. Stir continuously for 1 to 2 minutes. The flour should coat the vegetables and lose its raw smell, but it should not brown.

5. Add the broth.
   Pour in the chicken broth gradually, whisking after each addition. Slow incorporation keeps the flour from forming lumps. Scrape the bottom and corners of the pan as the sauce begins to thicken.

6. Finish the sauce.
   Whisk in the milk, thyme, rosemary, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring often. It should coat the back of a spoon but remain loose enough to flow. The beans will absorb some liquid in the oven.

7. Combine the filling.
   Remove the pan from the heat. Fold in the cooked chicken, navy beans, and frozen peas, if using. Taste the mixture and add salt if needed. Broth, canned beans, rotisserie chicken, and Parmesan can all contribute salt, so seasoning requirements vary.

8. Fill the baking dish.
   Transfer the mixture to the greased dish and spread it into an even layer. Leave a little space at the top to reduce bubbling over.

9. Prepare the breadcrumb topping.
   Mix the panko, Parmesan, melted butter, and dried parsley or thyme in a small bowl. Scatter the mixture evenly over the filling. Do not press it down, since loose crumbs brown more evenly.

10. Bake the casserole.
    Bake uncovered for 25 to 30 minutes. The sauce should bubble around the edges, and the topping should be golden brown. The center must reach 165°F (74°C).

11. Rest before serving.
    Let the casserole stand for 10 minutes. The sauce will thicken slightly as it cools, making portions easier to serve.

How to Keep the Sauce Creamy Rather Than Gummy

The ratio of flour to liquid determines much of the casserole’s texture. One-quarter cup of flour thickens 3 cups of broth and milk without producing a rigid sauce. Navy beans contain starch of their own, and some starch enters the filling even after rinsing. Adding considerably more flour can make the casserole heavy after it rests.

The sauce also needs a brief simmer before it goes into the baking dish. Flour does not reach its full thickening capacity as soon as liquid is added. A few minutes of gentle cooking hydrates the starch and reveals the sauce’s actual consistency.

If the sauce becomes very thick in the pan, whisk in additional broth or milk, 2 tablespoons (30 ml) at a time. It should resemble a moderately thick gravy before the chicken and beans are added.

A thin sauce often results from one of four problems:

• The beans were not drained thoroughly.
• Frozen vegetables released excess water.
• The sauce never reached a simmer.
• Too much milk or broth was added.

Frozen peas can go directly into the filling because they release relatively little moisture. Frozen spinach, broccoli, or mixed vegetables should be thawed and drained first.

Choosing and Preparing the Chicken

Cooked chicken breast, thighs, or a mixture of both will work. Thigh meat remains tender during reheating because it contains more fat and connective tissue. Breast meat has a firmer texture and a milder flavor but becomes dry sooner if the casserole stays in the oven too long.

Useful sources of cooked chicken include:

• Roasted chicken prepared at home
• Poached chicken breasts or thighs
• Leftover grilled chicken with mild seasoning
• Store-bought rotisserie chicken

Remove the skin and bones from rotisserie chicken before measuring. Strongly seasoned, smoked, barbecue-coated, or sweet-glazed chicken may conflict with the thyme and cream sauce.

Shredded chicken blends into the beans and sauce. Diced chicken, cut into pieces around 1/2 to 3/4 inch (1.3 to 2 cm), gives the casserole a more distinct texture. Large chunks are harder to heat evenly and can make portions difficult to serve.

Canned Beans Versus Dried Navy Beans

Canned navy beans are the faster choice and provide predictable tenderness. Three 15-ounce cans yield roughly 4 to 4 1/2 cups after draining, although the exact amount varies by brand.

Rinsing canned beans removes packing liquid and some surface sodium. Place the beans in a colander, rinse under cool running water, and let them drain while preparing the sauce. Aggressive stirring can break their skins, so fold them into the filling gently.

Dried navy beans also work, but they must be fully cooked before assembly. Begin with about 1 1/2 cups (300 g) dried beans to obtain approximately 4 to 4 1/2 cups cooked beans. Yield varies with the beans’ age and the cooking method.

Soak dried beans overnight, or use a quick-soak method, then simmer them in fresh water until tender. Depending on age and soaking, cooking may take 60 to 90 minutes or longer. Acidic ingredients can slow softening, though this tomato-free chicken casserole contains no acidic tomato sauce. Salt can be added during cooking; contrary to a persistent kitchen claim, moderate salting does not necessarily prevent beans from becoming tender.

Drain the cooked beans well before measuring them for the casserole.

Substitutions That Preserve the Texture

Ingredient substitutions affect both flavor and consistency. Replacing one liquid with another is usually straightforward, but changing the flour, dairy, or bean quantity may require further adjustment.

Milk and dairy substitutions

Whole milk produces a creamy sauce without the richness of heavy cream. Reduced-fat milk can replace it, though the sauce will taste less rich. Half-and-half also works and produces a heavier filling.

Unsweetened, unflavored oat milk is a practical dairy-free substitute. Some brands contain gums or starches that thicken during heating, so additional broth may be needed. Coconut milk has a pronounced flavor and is less suited to the herb profile used here.

For a dairy-free casserole, replace the butter with olive oil or a neutral plant-based butter, use a suitable nondairy milk, and omit the Parmesan.

Gluten-free thickening

A cup-for-cup gluten-free flour blend formulated for cooking can replace all-purpose flour. Results vary because blends contain different starches and binders.

Cornstarch requires another method. Whisk 3 tablespoons (24 g) cornstarch into the cold milk, then add the mixture after the broth has come to a simmer. Boil gently for about one minute. Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.

Other white beans

Great Northern beans are a close substitute. They are slightly larger and firmer than navy beans. Cannellini beans have a creamier texture but can break apart more easily when stirred.

Chickpeas retain their shape but produce a firmer casserole with a less creamy interior. Butter beans are much larger and change the balance between chicken, beans, and sauce.

Vegetables and herbs

Diced carrots may be cooked with the onion and celery. Cut them into small pieces so they soften in the allotted time. Sautéed mushrooms add moisture and a deeper savory flavor; cook them until their released liquid has evaporated before making the sauce.

Sage can replace rosemary, but use it sparingly. About 1/4 teaspoon dried sage is sufficient. Fresh herbs may also be used at roughly three times the volume of dried herbs.

Serving the Casserole

Chicken and navy bean casserole already contains substantial protein, starch, and sauce. A sharply dressed green salad, steamed green beans, roasted Brussels sprouts, or sautéed cabbage supplies contrast without adding another creamy element.

Bread is optional because the beans and breadcrumb topping already contribute starch. If serving bread, choose a small portion of crusty bread for collecting sauce rather than a rich biscuit or roll.

A serving is approximately one-eighth of the baking dish. Appetite, side dishes, and the depth of the pan will affect practical yield. For a buffet with several other dishes, the casserole may provide 10 smaller portions.

Make-Ahead Instructions

The casserole can be assembled up to one day before baking. Prepare the filling, transfer it to the greased dish, and let it cool before covering and refrigerating. Store the breadcrumb mixture separately so it does not absorb moisture.

Before baking, scatter the crumbs over the filling. A cold casserole generally needs 35 to 45 minutes at 375°F (190°C), rather than 25 to 30 minutes. Glass and ceramic dishes should not undergo abrupt temperature changes. Follow the dish manufacturer’s instructions, and avoid moving a very cold glass dish directly into a hot oven if the manufacturer warns against it.

Check the center with an instant-read thermometer. Bubbling edges do not prove that the middle has reached 165°F (74°C).

Storage, Freezing, and Reheating

Refrigerate leftovers within two hours of cooking. Cover the baking dish or transfer portions to shallow airtight containers. Refrigerated chicken and navy bean casserole keeps for three to four days.

For oven reheating, cover the casserole with foil and heat at 350°F (175°C) until the center reaches 165°F (74°C). Individual portions usually reheat more evenly in a microwave. Cover loosely, heat in intervals, and stir the filling when practical.

The casserole can be frozen for up to three months for best texture. Freeze individual portions or the assembled casserole without the breadcrumb topping. Milk-based sauces sometimes separate slightly after thawing, but gentle reheating usually reduces the visible separation.

Thaw frozen casserole in the refrigerator before reheating. If the filling looks dry, stir a small amount of broth or milk into each portion. Add fresh breadcrumbs before oven reheating if a crisp surface is desired.

Common Problems and Practical Corrections

The casserole is dry

Too little sauce, prolonged baking, or loosely measured chicken can cause dryness. Four firmly packed cups of chicken weigh more than four lightly filled cups. Measuring by weight provides greater consistency.

Add 1/4 to 1/2 cup (60 to 120 ml) broth before reheating a dry casserole. Covering the dish with foil will reduce further moisture loss, though the topping will soften.

The filling is watery

Let the casserole rest for 10 minutes before judging the consistency. Hot starch-thickened sauces often firm as they cool.

If liquid remains pooled after resting, the sauce may have been undercooked or the vegetables may have released water. Leftovers will usually thicken after refrigeration. For future batches, drain all additions thoroughly and simmer the sauce until it coats a spoon.

The breadcrumb topping burns

A dark metal baking dish can brown the edges faster than glass or ceramic. Place a loose sheet of foil over the casserole if the crumbs darken before the center is hot. Moving the dish to a lower oven rack can also reduce direct heat on the topping.

The beans turn mushy

Overcooked dried beans, rough stirring, or extended baking can split navy beans. Use fully tender beans that still retain their shape, fold them into the sauce, and avoid baking beyond the time needed to reach a safe temperature.

Frequently Asked Questions

Can raw chicken be used in this casserole?

Cook the chicken before assembling the casserole. Raw chicken requires more oven time, releases liquid into the sauce, and makes it harder to keep the beans from overcooking. Precooked chicken also permits an accurate check of the sauce’s consistency before baking.

Can the casserole be made without a breadcrumb topping?

Yes. Bake the filling uncovered until bubbling and hot in the center. A light layer of shredded cheese can replace the crumbs, or the casserole can remain plain. Without a topping, begin checking after 20 to 25 minutes.

Does this recipe contain any hidden tomato ingredients?

The listed ingredients contain no tomato products. Packaged chicken broth, rotisserie chicken seasonings, and breadcrumb blends can vary, so read labels if tomato must be avoided because of an allergy or medical restriction.

Can cream of chicken soup replace the homemade sauce?

Two standard cans of condensed cream soup diluted with about 1 cup (240 ml) milk can provide enough sauce, though salt content and thickness vary by brand. Reduce or omit added salt until the filling has been tasted. The flavor will differ from the flour-thickened broth and milk sauce.

How can the recipe be divided into smaller casseroles?

Divide the filling between two 8-inch (20 cm) square baking dishes or similar 2-quart dishes. Bake one and freeze the other. A smaller casserole may heat a few minutes faster, so begin checking the temperature after 20 minutes.

What can replace navy beans for someone who dislikes beans?

Use an equal volume of cooked rice, cooked small pasta, or diced cooked potatoes. Rice and pasta absorb more sauce during storage, so add 1/4 to 1/2 cup (60 to 120 ml) extra broth. The dish will no longer have the same creamy texture supplied by navy beans.

A Practical Family-Size Casserole

Use cooked chicken, fully drained beans, and a sauce that remains slightly loose before baking. Those choices produce a creamy chicken and white bean casserole that holds together after a short rest without becoming dense. Assemble it a day ahead when needed, keep the topping separate, and rely on the center temperature rather than baking time alone to determine doneness.