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In a large saucepan, combine soup and milk; heat just to boiling, stirring constantly. Remove form heat and stir in chicken, rice, beans, mushrooms, pimento, 1/2 cup cheese and 1/2 can French fried onions. Pour into a greased 2-quart casserole; stir.

3 tablespoons butter 1 tablespoon canola or corn oil 1 medium onion, chopped 1 rib celery, sliced 1 pound mushrooms, cleaned and halved 2 cups dry white wine 3 cans (14 ounces each) chicken broth 1/3 cup fresh rosemary leaves, chopped 2 cups half-and-half cream 1/2 teaspoon salt Freshly ground black
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Chicken and Rice in Cream of Mushro...