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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Chicken and Rice Bake Recipe

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This recipe for Creamy Chicken and Rice Bake is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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