1 can (10 3/4 oz.) condensed cream of mushroom soup
2 c. milk
2 c. cooked, cubed chicken
1 c. rice, uncooked
1 can (1 lb.) cut green beans, drained
1 jar (2 1/2 oz.) sliced mushrooms, drained
2 tbsp. chopped pimento
1 c. grated Cheddar cheese
1 can (3 oz.) Durkee's 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, pimento, 1/2 cup cheese, and 1/2 can French fried onions. Pour into a greased 2 quart casserole; stir. Bake covered 350 degrees for 40 minutes. Top with remaining cheese and onions; bake uncovered, 5 minutes longer.