Midgnight Garden Chicken Casserole |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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 Ingredients:
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 |
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.
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