California Chicken Casserole Recipe

California Chicken Casserole Recipe
Photo by: Taste of Home
Rating

100% would make again

"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."

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  • 4 Servings
  • Prep: 10 min. Bake: 45 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup 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

  • In a large bowl, combine soup and milk. Stir in vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
  • 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 over rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 19 g fat (10 g saturated fat), 90 mg cholesterol, 737 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.

California Chicken Casserole published in Quick Cooking May/June 1999, p47

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California Chicken Casserole Recipe

California Chicken Casserole

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