1 can (10 ½ ounces) cream of mushroom soup
1¼ cups water
2 cups diced, cooked chicken
1 cup cooked green peas
1 cup cooked carrots
½ teaspoon salt
½ cup grated Cheddar cheese
1⅓ cup Minute rice (or other instant variety)
French fried onions (optional)
Combine the soup, water, chicken, peas, carrots, and salt. Pour them over instant rice to cover the bottom of a casserole dish. Top with grated cheese and bake at 400° for 20 minutes. If desired, top with hot French fried onions.
This recipe originally appeared in the August 1980 issue of The State (vol. 48, no. 3). Click here to see the full issue, or jump to the recipe page here.
For more casserole recipes, visit ourstate.com/casseroles.
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