1 can cream of mushroom soup
2 c. milk
2 c. cooked, cubed chicken
1 c. uncooked rice
1 can drained green beans
1 (2 1/2 oz.) can mushrooms, drained
2 tbsp. chopped pimiento
1 c. grated Cheddar cheese
1 (3 oz.) can French fried onions

In a large saucepan, combine soup and milk, heat just to boiling, stir constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, and pimiento. Add 1/2 cup of cheese and 1/2 can of French fried onions. Pour into greased 2 quart casserole, stir. Bake, covered at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Yields: 5-6 servings.