Chicken Crunch

Name: Chicken Crunch
Ingredients: 1 (10 3/4 oz.) cream of chicken soup; 2 c. milk; 1 c. rice, uncooked; 2 c. chicken, cooked and cut in cubes; 1 can drained green beans; 1 (2 1/2 oz.) jar mushrooms, sliced and drained; 1 c. grated Cheddar cheese; 1 (3 oz.) can French fried onions

8 ingredients

7 steps

Ingredients

1 (10 3/4 oz.) cream of chicken soup
2 c. milk
1 c. rice, uncooked
2 c. chicken, cooked and cut in cubes
1 can drained green beans
1 (2 1/2 oz.) jar mushrooms, sliced and drained
1 c. grated Cheddar cheese
1 (3 oz.) can French fried onions

Directions

1

In a large saucepan, combine soup and milk; heat just to boiling, stirring constantly.
2

Remove from heat and stir in chicken, rice, beans, mushrooms, 1/2 cup cheese and 1/2 can French fried onions.
3

Pour into greased 2-quart casserole.
4

Bake covered at 350° for 40 minutes.
5

Top with remaining cheese and onion; bake uncovered 5 minutes longer.
6

Makes 5 to 6 servings.
7

Freezes well.