| 1 Box Long Grain and Wild rice Mix | 1 Can (4oz) Mushrooms stems & pieces, drained |
| 3 Cups Cubed Chicken, cooked | 2/3 Cup Onion, chopped |
| 1 3/4 Cups Frozen Green Beans | 2/3 Cup Green Pepper, chopped |
| 1 Can Cream of Mushroom Soup | 1 Envelope Onion Soup Mix |
| 1 Can Cream of Broccoli Soup | 3/4 Cup Cheese, shredded |
Prepare rice according to package directions. Stir in 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.
