California Chicken Casserole


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Frozen veggies and cooked (possibly leftover) chicken make this an easy dish to throw together without much fuss.

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  • 1 can cream of mushroom soup
  • 1/3 C. milk
  • 16 oz. pkg. frozen California blend vegetables, thawed
  • 1 1/2 C. cubed cooked chicken
  • 1 1/2 C. shredded Swiss cheese, divided
  • 2 oz. jar diced pimientos, drained
  • Salt and pepper, to taste
  • Hot cooked rice

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In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 1/4 C. cheese, pimientos, salt, and pepper. Transfer to a greased 9- inch square baking dish. Cover and bake at 350 degrees for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve over rice.

From: Taste of Home's Quick Cooking Magazine, May/June 1999 Lady C Tracy

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