June 15, 2011
California Chicken
Casserole
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1 (10.75 oz) can Condensed Cream of Chicken Mushroom Soup, undiluted 1/3 cup Milk 1 (16 oz) pkg Frozen California Blend Vegetables, thawed 1-1/2 cups Cubed Cooked Chicken 1-1/2 cups Shredded Swiss Cheese, divided 1 (2 oz) jar diced Pimientos, drained Salt and Pepper to taste Hot cooked rice |
In a bowl, combine soup and milk. Stir in vegetables, chicken and 1-1/4 cups cheese, pimientos, salt, and pepper. Transfer to greased 9-inch square baking dish. Cover and bake at 350 degrees for 40 min. Uncover and top with remaining cheese. Bake 5-10 min. or until bubbly. Let stand 5 min. Serve over rice. |
