Green Bean Chicken Casserole

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 chicken and 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

Prepare wild rice according to package directions. Stir in chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2 quart baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees 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 from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 60-65 minutes or until heated through. Uncover and sprinkle with french-fried onions; bake 5 minutes longer.