Creamy Chicken, Veggie & Rice Casserole

From: Jenn@eatcakefordinner

1 (12 oz.) can evaporated milk

1 (8 oz.) pkg. cream cheese, softened (I use light)

1 (10.5 oz.) can cream of chicken soup (I use 98% fat-free)

1/2 c. water

3/4 tsp. garlic powder, or to taste

3/4 tsp. onion powder, or to taste

salt and pepper, to taste

1 (14 oz.) bag frozen vegetables, thawed (I like broccoli, cauliflower and carrots)

2 c. cooked chopped chicken

1 1/2 c. Minute Rice, uncooked

1 c. grated Cheddar cheese

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish; set aside. In a large bowl, whisk together evaporated milk and cream cheese until mostly smooth. Add cream of chicken soup, water, garlic powder, onion powder, salt and pepper; mix well. Add the thawed vegetables, chopped chicken, uncooked rice and cheese and stir to combine. Pour into prepared baking dish and cover tightly with foil. Bake for 35 minutes, remove foil and bake for another 10 minutes or until bubbly. Serves: 4-5.