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Green Bean Chicken Casserole

My husband, who claims to be strictly a meat-and-potatoes man, asked for seconds the first time I threw together this comforting all-in-one meal. My daughter and several guests raved about it, too. It's easy to assemble with cooked chicken, frozen green beans and convenient pantry items. —DeLissa Mingee Warr Acres, Oklahoma

6-8 ServingsPrep: 15 min. Bake: 25 min.

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

2 of 2

Green Bean Chicken Casserole (continued)

Directions (continued)

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).

Nutrition Facts: 1 cup equals 364 calories, 15 g fat (5 g saturated fat), 76 mg cholesterol, 1,325 mg sodium, 30 g carbohydrate, 3 g fiber, 27 g protein.