1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup, undiluted
1/2 c. milk
1/4 tsp. Tabasco sauce
2 (5 oz. each) cans boned chicken, diced
3 c. hot cooked rice
1 (3 1/2 oz.) can onion rings

Saute onion and green pepper in butter until tender. Stir in soup, milk, Tabasco sauce, chicken and rice. Pour into buttered 3 quart casserole. Sprinkle with onion rings. Bake at 450 degrees for 10 minutes. Makes 6 servings, about 1 cup each.