KEY INGREDIENTS
INGREDIENTS
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 package (3 ounces) cream cheese, at 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 broccoli, cauliflower and carrot medley, thawed
- ●2 cups cubed, precooked 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.
RECIPE NOTES
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.
