This quick and easy recipe is ready in a jiffy, especially if you have leftover cooked chicken and rice! From the "Lone Star Cookbook 1997-98", Aggie Moms Club, Texarkana TX
- Drain the beans and corn. Preheat the oven to 350 degrees.
- In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
- Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish.
- Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.