1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. milk
2 c. cooked, cubed chicken
1 c. rice, uncooked
1 (1 lb.) can cut green beans, drained
1 (2 1/2 oz.) jar sliced mushrooms, drain
2 tbsp. chopped pimiento
1 c. grated Cheddar cheese
1 (3 oz.) can Durkee French fried onions

In a large saucepan, combine soup and milk; heat just to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimiento, 1/2 cup cheese and 1/2 can onions. Pour into a greased 2-quart casserole; stir. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Serves 5 or 6.