Big Chunky Chicken Casserole

6 cups cooked brown rice
1 pound cooked chicken, diced
2 cans Cream of Chicken Soup (or one large)
2 cups 1% Lowfat Milk
1 can Peas and Carrots, drained
1 can Green Beans, drained
1 small package frozen Pearl Onions
1 can Mushrooms, drained
2 cups Cheddar Cheese, grated

Wash and cut up the chicken. Place it on a cookie sheet in a preheated 350 degree oven for 25 to 30 minutes. Cool and cut meat from the bones and set aside. While the chicken is cooking, cook enough brown rice to make the six cups of cooked rice. Set the package of frozen onions out to thaw slightly Open the 2 cans of cream of chicken soup and pour into a medium sized bowl add the 2 cups of milk, stir to combine and set aside. Open the canned vegetables and drain, setting aside. Last, grate the cheese and set aside.
To assemble: in a deep sided 13 inch by 9 inch pan, spread all of the rice, smoothing to form the base. Scatter all of the chicken pieces liberally over the rice. Open the package of onions and scatter over the top. Then the mushrooms, peas and carrots and last the greenbeans. Pour the cream of chicken soup and milk mixture, slowly, over the top, allowing it to sink down to the rice. Last, scatter the grated cheddar cheese over the top.
Bake in preheated 350 degree oven until bubbly and cheese is browned, approximately 35 to 45 minutes. (Mine is an old oven, so it might not take yours as long to bake, recipe is ready to eat when cheese is browned and it is bubbling all around the edges)
Note: watch out that it doesn't bubble over since it makes a very large casserole. If your pan isn't deep enough, divide into two 13 inch by 9 inch cake pans, but it's too big for one unless it has the really deep sides.
Allow casserole to rest at least 15 minutes before serving. Should make 8 big or 12 regular size servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PBRIO2007.