- 4
3.8/5
(5 Votes)
Ingredients
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/3 cup 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
Preparation
Step 1
In a bowl, combine soup and milk. Stir in 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 over rice