"Hunger is the best sauce in the world."--Cervantes

Creamy Chicken and Rice Bake Recipe

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This recipe for Creamy Chicken and Rice Bake, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Wiser
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can evaporated milk
1 3oz pkg. cream cheese, softened
1 can cream of chicken soup
1/2 c water
1/8 tsp black pepper
1 16oz bag of broccoli, carrots, cauliflower, or peas and carrots
2 c cubed pre-cooked chicken
1 1/2 c uncooked instant rice
1/2 tsp garlic powder
1/2 c shredded mild cheddar cheese

Directions:
Directions:
Pre-heat oven to 350. Grease 9x13 baking dish. Combine milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and black pepper. Mix well. Add thawed vegetables, chicken and rice. Cover tightly with foil. Bake for 35 minutes. Remove, cover and keep with cheese. Continue baking 10-15 minutes until cheese melts. Let stand 5 minutes before eating.

 

 

 

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