California Chicken Casserole
  • 1 can cream of mushroom, chicken, or broccoli soup
  • 1/3 cup milk
  • 1 package (16 ounces) frozen California-blend vegetables, thawed
  • 1 1/2 cups cubed, cooked chicken
  • 1 1/2 cups shredded Swiss cheese ( I used shredded cheddar), divided
  • 1 jar (2 ounces) diced pimientos, drained
  • Salt and Pepper to taste
  • Hot cooked rice
  1. In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 1/4 cups cheese, pimentos, salt and pepper. Transfer to a greased 9-in. 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.
I found this recipe in Taste of Home Magazine. Instead of serving over rice, I make chicken flavored Rice-a-Roni to go with it!!