 | | Directions |
- Preheat oven to 350ºF.
- Coat the casserole dish with nonstick 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 the prepared casserole dish.
- Spread shredded cheese on top of the mixture. Sprinkle the onion rings (if desired) on top of the cheese.
- Bake uncovered for about 20 minutes.
- Remove from the oven and cover the 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 a large sauce pan
Servings: 6
|  | | Ingredients | | - | | 10 3/4 ounces cream of mushroom soup |
| - | | 2 cups milk |
| - | | 1 cup white rice, uncooked (do not use instant rice) |
| - | | 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 (use more if desired) |
| - | | 1 (2.8 oz. container) French fried onion rings (optional) |
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