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

California Chicken Casserole Recipe

Read Reviews (6)
4.63 6
Publisher Photo
"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 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.

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

Nutritional 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.

Reviews for California Chicken Casserole(6)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
Reviewed Mar. 18, 2012

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

MY REVIEW
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
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
Reviewed Sep. 21, 2010

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

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