Creamy Chicken and Rice Bake
When the day is hectic, serve your family this quick and hearty casserole that's a complete meal in one dish.
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (3-ounce) package cream cheese, softened
1 (10.75-ounce) can cream of chicken soup
1/2 cup water
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 (10-ounce) package 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 mild cheddar cheese
- Preheat oven to 350°F (175°C). Grease 13x9x2-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. 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. Let stand 5 minutes before serving.
Makes 8 servings.
Tip: 2 cups cooked, cubed chicken can be substituted for refrigerated, precooked chicken packages.
Nutritional Information Per Serving (1/8 of recipe): Calories: 370 Calories from Fat: 120 Total Fat: 13 g Saturated Fat: 7 g Cholesterol: 65 mg Sodium: 610 mg Carbohydrates: 42 g Dietary Fiber: 2 g Sugars: 6 g Protein: 20 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.