CHICKEN, RICE AND GREEN BEAN CASSEROLE

CHICKEN, RICE AND GREEN BEAN CASSEROLE 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 1 (2.8 oz. container) French fried onion rings Preheat oven to 350ºF, and prepare a large casserole dish or 9 x 13 inch pan by coating with nonstick cooking spray. Pro Tip: This casserole dish is great. It is study and has sure grip handles. It makes transferring the hot pan much easier. 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 on top of the cheese. Bake casserole 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.