I use pre cooked rotisserie chicken (slice meat off bone), few cans of French style green beans *with the added onions,garlic and red pepper (from del Monte), add container of sour cream and some soy sauce to make an oh so creamy and yummy dish!

Not sure if the OP is still around but can you give any more details about this dish? Amounts of cream, what temp to bake and how long? It sounds delicious!

Casseroles are pretty forgiving recipes, for amount of chicken and green beans go by what looks right in your size dish, most likely that is an 8oz container of sour cream, and bake at 350-375 until bubbly and starts to brown on top.

Some of us are doing DietDoctor's restart challenge and he often uses sour cream in his casseroles recipes. This Tex-mex one got rave reviews:
http://www.dietdoctor.com/recipes/tex-mex-ground-beef

And this long standing LC site has many chicken casseroles, more with cream and cheddar cheeses, but look at her induction friendly recipes and you might find similar to above with exact directions.

http://www.genaw.com/lowcarb/chicken_recipes.html

This must be where I was reminded of those seasoned green beans! See my recipe Lazy Cook's Five Layer Chicken Bake if you are interested.