Chicken, Rice and Green Bean Casserole

Ingredients:
10 3/4 ounces cream of mushroom soup
2 cups milk
1 cup white rice, uncooked (do not use instant rice)
2 cups chicken, cooked and cut into bite sized pieces
1 pound frozen green beans, slightly thawed
4 ounces mushrooms, drained
2 tablespoons pimentos,(chili pepper) chopped
1 cup shredded cheddar cheese
1 (2.8 oz. container) French fried onion rings

Method:
Preheat oven to 350ºF, and prepare a large casserole dish or 9 x 13 inch pan by coating with nonstick cooking spray.
In a large sauce pan, combine milk, cream soup, and rice. Bring mixture to a boil. Reduce heat and add chicken, green beans, mushrooms, and pimentos.
Stir to combine.
Remove from heat and pour into the prepared casserole dish. Spread shredded cheese on top of the mixture. Sprinkle the onion rings on top of the cheese. Bake casserole uncovered for about 20 minutes.
Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.

From the Rhodesian Cookbook