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.
For more casserole recipes, visit ourstate.com/casseroles.