Prep 5 mins
Cook 30 mins
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
- 411.06 g can cut green beans
- 432.33 g can sweet corn
- 304.75 g can cream of mushroom soup
- 473.18 ml diced cooked chicken
- 236.59 ml cooked rice
- 77.96 g can French fried onion rings
- 946.36 ml milk
- 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.
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
Wonderful casserole, one meal dish!! I made 1/2 of this recipe, but doubled the amount of the fried onion rings, as I just used the whole can plus I love them. I used 1/2 of the can mixed in with the rice mixture and then topped it with the remaining 1/2 can the last 10 minutes. I would definitely do this again in the future, as it is the flavor maker for this dish. Upon tasting this dish out of the oven, it needed some seasoning, so added some sea salt and pepper. This is definitely a repeat dinner, with leftovers for later lunches!!! Thanks for sharing the recipe loof!!! Made for PRMR Tag Game.