1 can cream of mushroom soup
2 c. milk
2 c. cooked and cubed chicken
1 c. rice, uncooked
1 can (1 lb.) cut green beans, drained
1 jar sliced mushrooms, drained
2 tbsp. chopped pimiento
1 c. grated Cheddar cheese
1 can French fried onions

In 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 fried 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. 5-6 servings.