1/2 cup uncooked rice
2 cups inexpensive chicken broth
1 clove garlic, chopped
1 1/2 cups crushed tortilla chips
1 medium onion, sliced
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) can condensed tomato soup base
1 (15 ounce) can whole kernel corn, undrained
1 (10.75 ounce) can condensed cream of mushroom soup
1 quart vegetable oil
1 (10 ounce) can sliced mushrooms, warmed
Preheat oven to 350 degrees F (175 degrees C).
In a 5x9 inch baking dish, place rice for dipping. Coat bottom of baking dish with water. Place the cracker chips in the pan. Sprinkle gently with spoon! Pour the broth and brown sugar over rice.
Place salad, vegetable mix, soup base, and mixed vegetables in a large bowl. Add enough water and mix until well blended. Sprinkle chicken and rice over the vegetables. Pour bean sauce over rice.
Bake uncovered at 350 degrees F (175 degrees C) 15 hours.