Midgnight Garden Chicken Casserole

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

• Ready In: 35 mins
• Serves: 4-6

Ingredients

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

Directions

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.