California Chicken casserole 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 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. Yield: 4 servings. tasteofhome Originally published as California Chicken Casserole in Quick Cooking May/June 1999, p47
Posted on: Sat, 26 Oct 2013 14:30:34 +0000
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