Can be frozen

16 oz. bag frozen California blend vegetables, thawed
2 cups diced, cooked chicken
4 oz. can mushrooms, drained
2 stalks celery, finely chopped
1 small onion, chopped
2 tablespoon butter
1/4 cup mayonnaise
1/4 teaspoon salt, or to taste
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 oz. pimientos, diced
6 oz. Swiss cheese, shredded

16 oz. bag frozen California blend vegetables, thawed 2 cup s diced, cooked chicken 4 oz. can mushrooms, drained 2 stalks celery, finely chopped 1 small onion, chopped 2 tablespoon butter 1/4 cup mayonnaise 1/4 teaspoon salt, or to taste 1/2 teaspoon pepper 1/8 teaspoon garlic powder 2 oz. pimientos, diced 6 oz. Swiss cheese, shredded

Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet, sauté the mushrooms, celery, and onion in the butter until very soft and a little browned, about 8 minutes. Stir the mayonnaise and seasoning into the vegetables until well coated. Mix in all of the remaining ingredients along with the sautéd vegetables. Cover the baking dish with foil and bake at 350' for 40 minutes.Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly.