Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish so the edges don’t stick as they brown.
Spread the frozen green beans in an even layer in the bottom of the glass baking dish. No need to thaw them first; they’ll cook up tender in the oven.
In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. It will be thick and very flavorful.
Spoon the soup mixture over the green beans and gently spread it so it covers most of the beans. Don’t worry if a few beans peek through; the juices from the chicken will mingle with the sauce as it bakes.
Pat the chicken pieces dry with paper towels and arrange them skin-side up on top of the sauced green beans, spacing them evenly so they brown nicely. Press them down just enough so they sit snugly in the sauce but still have the skin exposed.
