 | | Directions | |
Preheat oven to 350ºF.
Coat casserole with non-stick cooking spray.
In a large sauce pan, combine milk, cream soup, and rice.
Bring mixture to a boil.
Reduce heat and add chicken, green beans, mushrooms, and pimentos.
Stir to combine.
Remove from heat and pour into prepared casserole.
Spread shredded cheese on top of mixture. Sprinkle the onion rings on top of cheese.
Bake, uncovered, 20 minutes.
Remove from oven and cover casserole loosely with foil to prevent over browning. Bake an additional 20 minutes.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 3 quart casserole and large sauce pan
Servings: 6
|  | | Ingredients | | - | | 10 3/4 ounces cream of mushroom soup |
| - | | 2 cups milk |
| - | | 1 cup white rice, non-instant and uncooked |
| - | | 2 cups chicken, cooked and cut into bite sized pieces |
| - | | 1 pound frozen green beans, slightly thawed |
| - | | 4 ounces mushrooms, drained |
| - | | 2 tablespoons pimentos, chopped |
| - | | 1 cup shredded cheddar cheese - more if desired |
| - | | 1 (2.8 oz.) french fried onion rings - optional |
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