Creamy Chicken & Rice

By tinar23

Ingredients

• 1 (12-ounce) can evaporated milk
• 1 (3-ounce) package cream cheese, softened
• 1 (10 3/4-ounce) cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 (16-ounce) bag frozen broccoli, cauliflower and carrot medley, thawed
• 2 cups cooked chicken, cubed
• 1 1/2 cups uncooked instant white rice
• 1/2 cup (2-ounces) cheddar cheese, shredded

Details

Servings 6
Preparation time 5mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350°F. Grease 13 x 9-inch baking dish.

Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and pepper; mix well. Add vegetables, chicken and rice. Cover tightly with foil.

Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

For freeze ahead:

Prepare as above; do not bake. Do not top with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake, covered, for 45 to 55 minutes. Uncover; top with cheddar cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.