Green Bean Chicken Casserole

(This recipe is from the Quick Cooking 2002 cookbook.)

This recipe makes 2 casseroles, one to eat and one to freeze for another time.

1 pkg (6 oz) long grain and wild rice mix
4 c cubed, cooked chicken
1 3/4 c frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed cream of chicken and broccoli soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2/3 c chopped onion
2/3 c chopped green pepper
1 envelope onion soup mix
3/4 c shredded Colby cheese

Additional ingredient (for each casserole):
2/3 c french-fried onions

Prepare the wild rice according to pkg 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 the cheese. Cover and freeze one casserold for up to 3 mo. Cover and bake the second casserole at 350 degrees for 25-30 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer or til the onions are golden.

To use frozen casserole:
Completely thaw in the refrigerator. Remove from the refrigerator 30 min before baking. Cover and bake at 350 degrees for 60-65 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer.

Makes 2 casseroles, 4-6 servings each.