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California Chicken Casserole Recipe
California Chicken Casserole Recipe photo by Taste of Home
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California Chicken Casserole Recipe

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4.5 7 9
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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."
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4 servings

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

Nutritional Facts

1 each: 362 calories, 19g fat (10g saturated fat), 90mg cholesterol, 737mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 31g protein .

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


Reviews for California Chicken Casserole

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
julie-locke1@hotmail.com 68382
Reviewed Jul. 29, 2014

"Very easy to make and my family loved it. I substituted cream of chicken for the cream of mushroom, and extra sharp cheddar for the swiss as that is what I had on hand, and it came out great. I served over rotini instead of rice, but think I will try the rice next time. Will definitely make again!"

MY REVIEW
acooley 68373
Reviewed Jan. 28, 2014

"This tasted good and was very simple to make. I did not serve with rice- it wasn't really all that saucy and is not needed. I also thought I had cream of mushroom soup in the pantry and all I had was cream of celery so I used that as a replacement. It tasted just fine to me, despite the replacement soup."

MY REVIEW
vincentdoreen 29395
Reviewed Mar. 18, 2012

"My family loved this recipe. I will most assuredly make this again and again!"

MY REVIEW
helenwade 72131
Reviewed Aug. 15, 2011

"It's very easy & my husband really liked it. Asked me to make a double batch next time so he can take some to work. The swiss cheese gave it a really good ''different taste'' My dogs even liked the left overs. NO left overs for them"

MY REVIEW
Jacynthe 33177
Reviewed Apr. 20, 2011

"My family also loved this tonight. I didn't serve with rice as we do low card meals since my son is diabetic. This was great!! I also added green onions for more flavour."

MY REVIEW
rboski85 29394
Reviewed Sep. 21, 2010

"I added some sauteed baby bellas and onions to it was great."

MY REVIEW
tag3 49845
Reviewed Mar. 3, 2010

"This casserole was very good. Very simple to make. This is a keeper. I boil chicken breast in water for 20 minutes. Dice the ckicken when cooled and vaccum seal and in the freezer they go for quick casseroles like this one."

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