2 (10 oz.) pkgs. frozen mixed California vegetables
1 (8 oz.) can mushrooms, sliced
1 (5 oz.) can water chestnuts, drained
1 can cream of chicken soup
1/2 can milk
1 c. shredded sharp cheese
1/2 tsp. salt
1/8 tsp. pepper
Slivered almonds

Cook vegetables in boiling water until they can be separated. Drain and add mushrooms and water chestnuts.

In a small saucepan combine soup, milk, cheese, salt and pepper. Heat through and mix with vegetables. Place in a greased 1 1/2 quart casserole and top with almonds. Bake at 350 degrees for 20-30 minutes.