WOW {Warm Oven Wednesday}

 

Creamy Chicken and Rice Bake...Another great recipe from Pinterest!

Ingredients:

• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (3 oz.) cream cheese, softened
• 1 can (10 3/4 fl. oz.) cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley, thawed
• 2 cups cubed, precooked chicken
• 1 1/2 cups uncooked instant white rice
• 1/2 cup (2 oz.) shredded cheddar cheese

Instructions:
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.