Creamy Chicken and Rice Bake
Creamy Chicken and Rice Bake is a quick and hearty meal for your family! Terrific to serve on a hectic day. Ready in just 1 hour.
- 1 can (12 fl. oz.) NESTLÉ® 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 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley, thawed
- 2 cups cubed, precooked chicken
- 1 1/2 cups uncooked instant white rice
- 1/2 cup (2 oz.) shredded cheddar cheese
Directions, Reviews, Nutrition
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.
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:
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.
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Tried and Tested
I have a similar recipe which I have served my family for years but it calls for turkey instead of chicken. I guess it is a tried and tested recipe and it always turns out great. I usually add a cup of sliced sauteed mushrooms to the dish. I also add a dash of salt on top after baking to bring out the favor.
creamy chicken and rice bake
I made this recipe for my family renuion and it went fast because they realy enjoyed it and the kinds loved it.
When I first looked at the picture I thought yuck! because I thought it contained peas. After reading the ingredients I tried this and it was wonderful. I learned a new lesson.
The kids liked it too!
This was pretty simple put together. I would have added a little more seasoning, but otherwise tasty. My kids like vegetables so they enjoyed very much.
I thought this recipe was pretty good. Made great leftovers! I'd def. listen to some of the other reviews who suggested adding chicken broth (i accidently added a can of water as well) instead of subsituteing it. Still came out great! Also added a little parm cheese, onion powder, & lil. more garlic powder & cheddar cheese & mixed it in. Since other reviews said they thought it didnt have much taste. After all that i thought it was perfectly creamy & had a great taste! Enjoy!
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
- Calories: 370
- Calories from Fat: 120
- Total Fat: 13g (20% of DV)
- Saturated Fat: 7g (35% of DV)
- Cholesterol: 65mg (22% of DV)
- Sodium: 610mg (26% of DV)
- Carbohydrates: 42g (14% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 6g
- Protein: 20g
- Vitamin A: 25% of DV
- Vitamin C: 0% of DV
- Calcium: 20% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.