2 cans (10.5 oz. ea.) Campbell’s® Condensed Cream of Chicken Soup
3 cups chopped cooked chicken [or turkey]
2 cups uncooked instant white or brown rice
2 cans (3 oz. ea.) French’s® Crispy Fried Onions, 2 2/3 cups total, divided
1¾ cups milk
2 tsps. soy sauce
¾ tsp. dried oregano
¼ tsp. black pepper
4 cans (14.5 oz. ea.) Del Monte® No Salt Added Cut Green Beans, drained
½ cup slivered or sliced almonds, 2 oz.
Preheat oven to 350° F.
Coat a 13 x 9-inch glass baking dish with non-stick cooking spray.
Stir together soup, chicken, rice, 1 can of onions, milk, soy sauce, oregano and black pepper in a large bowl. Add beans and stir until well blended. Pour into baking dish.
Bake 30 minutes or until bubbly.
Stir bean mixture. Coarsely crumble remaining onions and sprinkle evenly over beans. Top with almonds and bake 10 to 15 minutes or until almonds are light golden brown.