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quick chicken casserole
 
 
1 1/3 c Minute rice
1 1/3 c water
1 can cream of mushroom soup
2 c diced cooked chicken
1 8 oz can peas and carrots, drained
1/2 c shredded cheddar cheese
1 can french fried onions
  1. Put rice in 1 1/2 quart casserole.
  2. Blend the water and soup in a saucepan. Stir in chicken and vegetables and bring to a boil. Stir into rice in caserole dish.
  3. Sprinkle with cheese.
  4. Cover and bake at 400F for 30 minutes.
  5. Stir and top with onions. Bake uncovered until onions are heated through.