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California Chicken Casserole

By: Debbie Kokes  
"'I love to try new recipes, and this chicken and vegetable combo passed my family's taste test,' reports Debbie Kokes of Tabor, South Dakota. 'If there are leftovers, I package them for my husband to reheat in the microwave.'"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 246 people have saved this

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/3 cup milk
  • 1 (16 ounce) package frozen California blend vegetables, thawed
  • 1 1/2 cups cubed cooked chicken
  • 1 1/2 cups shredded Swiss cheese, divided
  • 1 (2 ounce) jar diced pimientos, drained
  • salt and pepper to taste
  • Hot cooked rice

Directions

  1. In a bowl, combine soup and milk. Stir in vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. Cover and bake at 350 degrees F for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve over rice.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2006 by Cooking 101 
We found this a little bland. It needs more seasonings for flavor. MORE

 
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