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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.'"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

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

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.