I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety).
I hesitated to even post this recipe, since there are so many green bean casseroles on here. And yes, this one uses soup and canned French fried onions. The difference is, this recipe uses cheddar cheese soup, not cream of mushroom. I first ate it in 1973 at the home of a (then) middle-aged couple who invited my husband and me to dinner shortly after we were married.
Beans are really healthy, so when I cook them I try not to add anything to them that will make them unhealthy. This bean soup relies on some pepper and the green onions for seasoning. If you want salt, add some. Cooking time includes soaking time for the dried beans.