1 can cream of chicken soup
1 soup can milk
1/2 tsp. salt, optional
1 c. chopped cooked chicken
1 c. uncooked instant rice
1 c. shredded Cheddar cheese
1 can French fried onion rings, optional

Combine all ingredients (except onion rings) in a pan. Bring to a boil over medium heat. Remove from heat; cover and let stand 10 minutes; tossing with a fork 2-3 times.

Place in a lightly grease 1 1/2 quart casserole. Bake at 350 degrees for 10-15 minutes, until bubbly. Add onion rings and bake 1-2 minutes until onion rings are lightly browned.