Green Bean Chicken Casserole

Green Bean Chicken Casserole 

pg. 28 Taste of Home Fall 2010 Issue

Ingredients

• 1 package (6 ounces) long grain and wild rice mix
• 4 cups cubed cooked chicken
• 1-3/4 cups frozen French-style green beans
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2/3 cup chopped onion
• 2/3 cup chopped green pepper
• 1 envelope onion soup mix
• 3/4 cup shredded Colby cheese
• ADDITIONAL INGREDIENT (for each casserole):
• 2/3 cup french-fried onions

Directions

• Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese.
• Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer or until onions are golden.
• To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer. Yield: 2 casseroles (4-6 servings each).