1 (10 oz.) can cream of chicken soup
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. mayonnaise
2 c. chopped cooked chicken
1/2 c. chopped onion
1 c. frozen peas
1/4 c. chopped green or red bell pepper
2 c. cooked white rice
1 c. shredded Cheddar cheese, divided

Preheat oven to 350°F. Blend soup, milk, salt, pepper and mayonnaise in bowl. Combine chicken, onion, peas, bell pepper and rice in a large bowl; mix gently. Gently fold soup mixture into chicken mixture to combine. Fold in half of the cheese. Spray a medium casserole dish with cooking spray. Spoon in chicken mixture. Sprinkle top of casserole with remaining cheese.

Bake until top is golden brown, about 25 minutes.