Creamy Chicken & Rice Casserole

1. 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2. 1 pkg. (3 oz.) cream cheese, softened
3. 1 can (10 3/4 fl. oz.) cream of chicken soup
4. 1/2 cup water
5. 1/2 teaspoon garlic powder
6. 1/8 teaspoon ground black pepper
7. 1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley, thawed
8. 2 cups cubed, precooked chicken
9. 1 1/2 cups uncooked instant white rice
10. 1/2 cup (2 oz.) shredded cheddar cheese

Instructions

1. PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
2. 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. Cover tightly with foil.
3. 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.

FOR FREEZE AHEAD

1. PREPARE as above; do not bake. Do not top with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
2. PREHEAT oven to 350° F.
3. 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.