South-of-the-Border Chicken & Rice Bake

Turn your family's chicken and rice dinner from ordinary to extra ordinary with this spiced up version!

Ingredients:

• Nonstick cooking spray
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 can (10 3/4 oz.) condensed cheddar cheese soup
• 1/2 cup mild or medium salsa
• 1/4 teaspoon ground black pepper
• 1 bag (14 to 16 oz.) Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
• 2 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces (about 2 cups total)
• 1 1/2 cups uncooked instant white rice
• 1/2 cup (2 oz.) shredded cheddar cheese
  

Directions:

1. PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
2. COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and pepper; mix well. Add vegetables, chicken and rice. Cover dish tightly with foil.
3. 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.

PREP TIME 10 MINUTES, COOKING TIME 45 MINUTES, SKILL LEVEL EASY.
MAKES 9 SERVINGS, 1 CUP EACH.