California Chicken Casserole

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

Salt and pepper to taste

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese,  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.