Creamy Chicken and Rice Bake

PREHEAT OVEN TO 350

COMBINE IN BAKING DISH WITH WIRE WHISK UNTIL SMOOTH:

1 can (12 OUNCE) Evaporated Milk
1 package (3 ounces) cream cheese, softened

ADD & MIX WELL:

1 can (10 3/4 ounces) cream of chicken soup
1/2 cup water
1/2 tsp garlic powder
1/8 tsp pepper

ADD:

1 bag (16 oz) frozen broccoli, cauliflower and carrot mix, thawed
2 cups cubed, precooked chicken
1 1/2 cups uncooked instant white rice

COVER TIGHTLY WITH FOIL AND BAKE 35 MINUTES.

REMOVE FOIL AND TOP WITH:

1/2 cup (2 ounces) shredded mild cheddar cheese

CONTINUE BAKING UNCOVERED FOR 10-15 MINUTES OR UNTIL CHEES IS MELTED AND MIXTURE IS BUBBLY.
LET STAND 5 MINUTES BEFORE SERVING!

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