Tuesday, December 30, 2008

Creamy Chicken and Rice Bake

Creamy Chicken and Rice Bake


12 ounces evaporated milk

4 ounces cream cheese, softened

1 (10 ounce) can cream of chicken soup

1/2 cup water

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

10 ounces frozen broccoli carrots cauliflower mix, thawed

2 cups cubed cooked chicken

1 1/2 cups uncooked instant rice

1/2 cup shredded cheddar cheese


1Preheat oven to 350° F.

2Grease 13 x 9-inch baking dish.

3Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.

4Add soup, water, garlic powder and black pepper; mix well.

5Add vegetables, chicken and rice.

6Cover tightly with foil.

7Bake for 35 minutes.

8Remove cover and top with cheese.

9Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly. 10Let stand 5 minutes before serving.


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