Ingredients:
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/3 cup milk
- 1 (16 ounce) package frozen California blend vegetables, thawed
- 1 1/2 cups cubed cooked chicken
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (2 ounce) jar diced pimientos, drained
- salt and pepper to taste
- hot cooked rice
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 degrees for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve over rice.
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