Creamy Chicken & Rice Casserole

Tried a chicken recipe the day before that wasn't so great. So, to use leftovers, tried the chicken recipe on a Carnation Evaporated Milk can (had been making Pumpkin Pie at the time). This turned out to be OH so delicious using the leftover chicken from the night before!! It is fairly rich.

I had to do some substitutions. I used a fresh vegetable broccoli medley, rather than frozen and precooked it in the microwave. Also, the original recipe uses instant white rice. I can't stand that crap, so my directions reflect regular Uncle Ben's white rice.

Creamy Chicken & Rice

1 can (12 fl. oz) Nestle Carnation Evaporated Milk
1 pkg. (3 oz.) cream cheese, softened
1 can (10 3/4 fl. oz) cream of chicken soup
1/2 cup water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1 bag (16 0z.) frozen broccoli, cauliflower and carrot medley, thawed
2 cups cubed, precooked chicken
1 1/2 cups cooked rice (see note below)
1/2 cup (2 oz.) shredded cheddar cheese

PREHEAT oven to 350° F. Grease a 2 quart casserole.

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

BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

RICE: Use 1/3 cup less water than needed. After most of water absorbed, turn heat off, cover and let rice absorb remaining water.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Do not top with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE, covered, for 45 to 55 minutes. Uncover; top with cheddar cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

Link to original recipe:
http://www.verybestbaking.com/recipes/detail.aspx?ID=106198