1 c. uncooked rice
1 can cream of chicken soup (or cream of mushroom)
1 (5 oz.) can Swanson Mixin' Chicken (or comparable brand)
1 1/2 c. milk
1 c. shredded Cheddar cheese

Place uncooked rice in glass loaf pan (approximately 9 x 5 x 3 inches). Pour in cream of chicken soup and milk, mixing well. Spread chicken evenly over rice- soup mixture, pressing down gently so meat is covered. Sprinkle Cheddar cheese down center of casserole, again pressing part of it into mixture. It is not necessary to cover all of the cheese.

Place in preheated 350 degree oven and cook approximately 35 minutes until rice is tender and mixture bubbles. If desired add more cheese when served. This is a quick favorite at my house.