Chicken Crunch - cooking recipe

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
Preparation
    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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