California Chicken Casserole

1 can cream of mushroom soup, undiluted
1/3 cup milk
1 pkg.(16 oz.) frozen California blend vegetables, thawed
1 1/2 cups cubed cooked chicken
1 1/2 cups (6 oz.) shredded Swiss cheese, divided
Salt and pepper to taste
Hot cooked rice

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

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