Creamy Chicken and Rice Bake

Carnation

1 can (12 fl. oz.) evaporated milk

1 pkg. (3 oz.) cream cheese, softened

1 can (10 ¾ oz.) cream of chicken soup

½ cup water

½ tsp. garlic powder

1/8 tsp. ground black pepper

1 bag (16 oz.) frozen broccoli, cauliflower and carrot mix, thawed

2 cups cubed, precooked chicken

1 ½ cups uncooked instant white rice

½ cup (2 oz.) shredded mild Cheddar cheese

Preheat oven to 350F. Grease 13x9-inch baking dish.

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

I couldn't find the veggie mix with the carrots - only with broccoli and cauliflower by themselves. I hope this was just a fluke and the greatest of all frozen veggie mixes hasn't been discontinued.

Cover tightly with foil.

Bake for 35 minutes. Remove cover and top with cheese. Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly. 

Pretty pretty!

Let stand 5 minutes before serving.

(I used shredded chicken, which worked well.)

My Rating: 4/5 "It's the garlic power that does it. Everything else is nice, and it really is creamy, but the garlic powder makes it memorable. Add more if you want!"