# Chicken and Navy Bean Casserole: Essential, Easy Tomato-Free 9×13 Recipe

- Link: https://lifeandwork.blog/chicken-navy-bean-casserole-essential-easy-tomato/
- Published: 2026-09-10T13:32:03-05:00
- Author: Bert Swope

# 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

![Chicken and navy bean casserole with vegetables, herbs, and golden breadcrumbs
in a 9x13-inch baking dish.](https://i0.wp.com/lifeandwork.blog/wp-content/uploads/
chicken-and-navy-bean-casserole-essential-easy-tomato-free-9-1789064961.png?resize
=790%2C1185&ssl=1)

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

![Chicken and navy bean casserole with vegetables and a golden breadcrumb topping
in a 9x13 baking dish](https://i0.wp.com/lifeandwork.blog/wp-content/uploads/chicken-
and-navy-bean-casserole-essential-easy-tomato-free-9-1789065013.png?resize=790%2C1185&
ssl=1)

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.

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