1 can cream of mushroom soup
1/3 cup milk
1 package frozen California blend vegetables, thawed
1 ½ cups cubed cooked chicken
1 ½ cups shredded Swiss cheese
Salt and pepper to taste
Hot cooked rice
In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 ¼ cups cheese, salt and pepper. Transfer to a greased 9” square baking dish and cover. Bake at 350* for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand 5 minutes. Serve over rice, makes 4 servings.
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2 comments:
I occasionally see your blog on my referrals hit list and I always think it is the most clever name. BanAngela Split- doesn't any more adorable or clever.
I remember you making this in college for a big group date! Not sure how the date turned out, but I remember the food being delicious! Yumm!!!
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