Makes 2-4 to 6 serving casseroles
1 package (6 oz) long grain and wild rice mix
4 cups cubed cooked chicken
1 2/4 cups frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENTS (for each casserole):
2/3 cup french-fried onions
1. 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 quart baking dishes. Sprinkle with the cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and 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°F for 60-65 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until golden brown.
Recipe taken from