• 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

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