Crunchy Chicken & Rice Casserole

By Beth Anderson on March 10, 2016 at 9:14am

2 c cooked chicken, cut into bite size pieces
2 c cooked rice
1/2 c frozen peas, cooked and drained
1 c Velveeta, cut into chunks
1/2 c milk
1 can cream of chicken soup
salt & pepper to taste
1 small can French Fried Onion Rings

Cook rice in microwave…about one and one fourth cups of rice and equal amounts of water…follw box directions…set aside.  Cool frozen peas in microwave…drain and set aside…place cream of chicken soup, milk and cheese in casserole and place in microwave until cheese is melted…stir all together…fold in the two cups of rice and half cup of peas…place in 350 degrees oven and bake until bubbly…Thirty to forty minutes…Last five minutes put onion rings on top…and cook until slightly browned…serve!