This Creamy Chicken and Rice Bake casserole isn’t trying to be fancy or complicated; it’s just warm, cheesy, home-cooked nostalgia that hits the spot when you want something hearty without a big fuss.
Ingredients
- ▢ — 1 can (12oz) evaporated milk
- ▢ — 1 Pkg (3oz) cream cheese, softened
- ▢ — 1 can of cream of chicken soup
- ▢ — ½ cup water
- ▢ — ½ tsp. garlic powder
- ▢ — ⅛ tsp. ground 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 (2oz.) shredded mild cheddar cheese
Instructions
- ▢ — Preheat oven to 350 degrees.
- ▢ — Grease 13x 9 in. baking pan.
- ▢ — Combine milk, and cream cheese 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.
