California Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/3 cup 2% milk |
1 package (16 ounces) frozen california-blend vegetables, thawed |
1-1/2 cups cubed cooked chicken |
1-1/2 cups (6 ounces) shredded swiss cheese, divided |
1 jar (2 ounces) diced pimientos, drained |
salt and pepper to taste |
hot cooked rice |
Directions:
1. In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
2. Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice. Yield: 4 servings.
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