Chicken Crunch - cooking recipe
Ingredients
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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
Preparation
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In a large saucepan, combine soup and milk; heat just to boiling, stirring constantly.
Remove from heat and stir in chicken, rice, beans, mushrooms, 1/2 cup cheese and 1/2 can French fried onions.
Pour into greased 2-quart casserole.
Bake covered at 350\u00b0 for 40 minutes.
Top with remaining cheese and onion; bake uncovered 5 minutes longer.
Makes 5 to 6 servings.
Freezes well.
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