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 condensed cream of mushroom soup-undiluted
1 can condensed cream of chicken and broccoli soup-undiluted (couldnt find, just used cream of chicken, and added in some frozen broccoli for good measure)
1 can (4 ounces) mushroom stems and pieces, drained (mushrooms dont like me, so I omitted and subbed frozen broccoli-see above ingredient note)
2/3 cup choppen onion
2/3 cup chopped green pepper (might omit next time)
1 envelope onion soup mix
3/4 coup shredded colby cheese (didnt have, just used mild cheddar)
ADDITIONAL INGREDIENT (for each casserole)
2/3 cup french-fried onion (I used a whole small can....we love those things!)

1. .Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into 2 greased 1.5 quart baking dishes. Sprinkle with cheese.
2. 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; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
3. TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake for 60-65 minutes or until heated through. Uncover, sprinkle with frech-fried onion and bake 5 minutes longer.
2 casseroles (4-6 servings each)