Photo by Freepik


  • 2 (4.5-ounce) cans chicken, undrained
  • 1 (4-ounce) can mushrooms, undrained
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup instant rice (I use Minute Rice), uncooked
  • 1 (4-ounce) jar diced pimentos, undrained
  • 1 (5-ounce) can evaporated milk Water
  • 1 stick butter or margarine, cut into slices
  • Shredded cheese (optional)


  • Heat oven to 350.
  • In a large bowl, “dump and stir” chicken, mushrooms, cream of chicken soup, rice and pimentos.
  • Add evaporated milk to soup can with enough water to fill can, and stir into chicken mixture.
  • Pour mixture into a shallow baking dish; evenly top with butter slices.
  • Cover with foil, and bake for about 1 hour.
  • Remove foil for casserole to brown for a few minutes, adding cheese, if desired.
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