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CRUNCHY CHICKEN AND RICE BAKE
1 (10 3/4-oz.) can cream of mushroom soup
2 cups milk
2 cups chicken, cooked and cubed
1 cup cooked long-grain rice
1 (1-lb.) can cut green beans, drained
1 (2 1/2-oz.) jar sliced mushrooms
2 Tablespoons pimiento, chopped
1 cup cheddar cheese, grated
1 (3-oz.) can French-fried onion rings
Preheat oven to 350 degrees F.
In a large saucepan, combine soup and milk; heat to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimiento, 1/2 cup cheese and 1/2 can French-friend onions. Pour into a greased 2-qt. casserole; stir.
Bake, covered, for 40 minutes.
Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
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