Name: Creamy Chicken and Rice Bake
Prep time: 15 s
Cook time: 45 s
Total time: 60 s
Yield: 8
Ingredients: 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 package (3 ounces) cream cheeseat room temperature; 1 can (10 3/4 fluid ounces) cream of chicken soup; 1/2 cup water; 1/2 teaspoon garlic powder; 1/8 teaspoon ground black pepper; 1 bag (16 ounces) frozen broccolicauliflower and carrot medleythawed; 2 cups cubedprecooked chicken; 1 1/2 cups uncooked instant white rice; 1/2 cup (2 ounces) shredded cheddar cheese

MAKE IT

Step 1

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

Step 2

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.

Step 3

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.