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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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    2 casseroles (4 servings each)

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 bake 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.
    Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove 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.
Nutrition Facts
1 cup: 400 calories, 17g fat (6g saturated fat), 76mg cholesterol, 1319mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 27g protein.

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