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Preparation time: 15 minutes
Cooking time: 25 minutes
You Will Need
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 chicken and 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 Ingredients (for each casserole)
2/3 cup french-fried onions
What to Do
1. Prepare wild rice according to package directions. Stir in 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.
2. Cover and bake the second casserole at 350°F 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°F for 60-65 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer.
Serves 6-8
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