Green Bean Chicken Casserole

This handy recipe makes two casseroles. Make one for dinner tonight and give the other one away or freeze it for a busy weeknight meal.


GREEN BEAN CHICKEN CASSEROLE
1 (6 oz.) package long grain and wild rice mix, prepared
4 cups cooked chicken, cubed
1 3/4 cups frozen French-style green beans
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1 (10.75 oz.) can condensed cream of chicken and broccoli soup, undiluted
1 (4 oz.) can mushroom pieces, drained
2/3 cup chopped onion
1 envelope onion soup mix
3/4 cup colby shredded cheese
ADDITIONAL: 2/3 cup French's french-fried onions (per casserole)

• Prepare rice according to package directions.
• Stir in rest of ingredients (except cheese and fried onions).
• Spoon mixture into two greased 1.5 quart baking dishes (I use a disposable aluminum pan to freeze the second casserole in).
• Sprinkle casseroles with cheese.
• Cover and freeze one dish up to three months.
• Cover and bake the second dish at 350-degrees for 25-30 minutes or until heated through.
• Uncover, sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden brown.

To use frozen casserole:

- Completely thaw in the refrigerator.

- Remove from refrigerator for 30 minutes before baking.

- Cover and bake at 350-degrees for 60-65 minutes or until heated through.

- Uncover, sprinkle with French-fried onions, bake 5 minutes longer or until onions are golden brown.

YIELD: 4-6 servings per casserole

SOURCE: Quick Cooking Magazine - January/February 2001 issue