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California Chicken Casserole

Total Time

Prep: 10 min. Bake: 45 min.

Makes

4 servings

"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."

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

  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.

Nutrition Facts

1 serving (calculated without rice): 362 calories, 19g fat (10g saturated fat), 90mg cholesterol, 737mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 31g protein.

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