Ingredients:
Cooked and shredded chicken, about 2 breasts
1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")
Couple splashes of water
Chopped onion, about 1/4 cup
French-style green beans
Sharp Cheddar Cheese
Directions:
In an large bowl, combine the chicken, wild rice, and soup.
Add the water till the mixture is creamy, but not watery.
Stir in the onions and green beans and top with some cheese.
Bake at 375 for 20-30 minutes till nice and bubbly.
Recipe courtesy of The Cooking Chicks
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