Thursday, April 15, 2010

Green Bean Casserole

1 6-8 oz. package long grain and wild rice mix
4 cups cubed cooked chicken
1 3/4 C frozen french-style green beans (I use more, like 1 lb)
1 each cans of cream of mushroom and cream of chicken soup (I use a little more since I add more rice and green beans)
1 4-oz can or jar mushroom stems and pieces, drained or fresh mushrooms cooked in butter for a few minutes on the stove (optional)
1/2-1 envelope onion soup mix
3/4 c shredded Colby or Cheddar cheese

Prep the wild rice mix per package directions, mix in chicken, beans, soups, mushroom pieces, and onion soup mix. You can freeze in two halves, or freeze one half and cook the other, or cook the large meal at once. For the dish you wish to cook now, place in a greased casserole dish, sprinkle with cheese and bake at 350 F for 60-75 minutes (35 minutes if the green beans are already cooked), covered. Sprinkle on french-fried onions if you like and bake another 5 minutes. Enjoy! For the frozen half, thaw in refrigerator and bake as above for 55-60 minutes, removing from fridge half an hour before cooking.


Rachel Rowell said...

I add less onion soup mix (too salty tasting), and less chicken.

Sharon said...