Grease a 9×13 casserole dish with nonstick cooking spray or butter. Preheat the oven to 350°F. Get the pasta water boiling and cook your pasta, I usually cook it 2 minutes under the suggested time, it will finish cooking in the oven. If you didn't set your sour cream out ahead of time, I suggest tempering it with quick bursts in the microwave. I use a big bowl, spread it thin, and do short bursts in the microwave.

In the casserole dish, combine the cream of chicken soup, sour cream, water, and bouillon. Add seasonings, then whisk until smooth and creamy with no lumps.

Stir in the canned green beans, shredded chicken, half of the shredded cheese, and the fusilloni pasta that has been cooked 2 minutes less than the package directions. Mix well to evenly combine and distribute all ingredients.

Sprinkle the remaining cheese evenly over the top. Finally, add a generous layer of crispy fried onions.

Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the edges are bubbling