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Green Bean Chicken Casserole

I'll go ahead and say it for you . . .this doesn't sound so great!  But I'm tellin' ya, it's just yummy!  Just ask my kids!  And I'll warn you . . .it doesn't look so hot either!  But serve it in individual ramekins and it looks a bit more appealing.  And you know, anything in a ramekin is just more fun to eat!

I first tried a casserole similar to this from my friend, Kilie.  Her recipe is a bit different, I think, but either way they both freeze just beautifully!

Enjoy!

Green Bean Chicken Casserole

1 package long grain wild rice, prepared according to directions
4 cups cubed chicken, cooked
2 cans green beans, drained
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 cup chopped onion
1 cup shredded Colby cheese
French Fried Onions

** can add a can of chopped water chestnuts, well drained

To the prepared rice add everything EXCEPT for the cheese and fried onions.  Dump everything into your 9 X 13 pan (or don't forget about those little ramekins).  Sprinkle with the cheese and freeze.

Thaw.  Bake 350 degrees for 1 hour.  Sprinkle the fried onions on top the last 5 minutes. 

If you're skipping the freezer part.  Sprinkle with cheese and bake about 30 minutes.  Add the fried onions the last 5 minutes.

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