Creamy Chicken and Rice Bake*

I found this on the wrapper of a can of evaporated milk:

1 can (12 fl. oz) Carnation Evaporated Milk
1 pkg (3 oz) cream cheese, softened
1 can cream of chicken soup
1/2 cup of water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1 bag (16 oz) frozen broccoli, cauliflower, and carrots thawed
2 cups cubed precooked chicken
1 1/2 cups uncooked instant white rice
1/2 cup shredded cheddar cheese

Preheat oven 350 degrees. Grease 13 X 9 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, rice. Cover tightly with foil.

Bake for 35 min. Remove cover and top with cheese. Continue baking uncovered 10 to 15 min. until cheese is melted and mixture is bubbly. Let stand 5 min. before serving.

YUM! I actually used left over friend chicken from last night's dinner. The skin gave it another fun flavor.