1 can cream of chicken soup
1 can O-C French fried onion rings
1/2 can milk
1/2 c. rice, boiled until tender
1-1 1/2 c. left over cold chicken or turkey

Dilute soup with milk. Layer rice, chicken and onion rings. Pour over soup. Bake for 30 minutes. Delicious made with any left over meat, using a variety of Campbell soups (for beef use cream of mushroom or beef and barley soup; pork, use cream of celery, frankfurters, use tomato soup.)