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California Chicken Casserole

"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

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

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