California Chicken Casserole

Ingredients

• 10 ounces cream of mushroom soup undiluted canned
• 1.5 cups roasted chicken cubed cooked
• 4 servings rice hot cooked
• 4 servings rice hot cooked
• 4 servings rice hot cooked
• 16 ounces savory vegetable frozen thawed
• 16 ounces savory vegetable frozen thawed
• 0.3 cup milk 2%
• 2 ounces pimientos diced drained
• 4 servings salt and pepper to taste
• 6 ounces swiss cheese shredded divided

Equipment

• bowl
• oven
• baking pan

Directions

1. In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper.
2. Transfer to a greased 9-in. square baking dish.
3. Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese.
4. Bake 5-10 minutes longer or until bubbly.
5. Let stand for 5 minutes.
6. Serve with rice.