Midgnight Garden Chicken Casserole

READY IN: 35mins
Recipe by loof751

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

Top Review by pammyowl

It was okay. I was mystified why it called for 4 cups of milk, especially since the ingredients are all cooked, but I cut it down to two cups and that was perfect. Also, I increased the onions, added some to the mixture, and later added more on top. I baked it for an hour. Next time I will use broccoli instead of the corn and beans. Thanks for posting! Made for the Football tag game, 2012

Ingredients Nutrition

  • 1 (14 1/2 ounce) can cut green beans
  • 1 (15 1/4 ounce) can sweet corn
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups diced cooked chicken
  • 1 cup cooked rice
  • 1 (2 3/4 ounce) can French fried onion rings
  • 4 cups milk


  1. Drain the beans and corn. Preheat the oven to 350 degrees.
  2. In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
  3. Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish.
  4. Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.

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