Cheesy Chicken Casserole

• 1 (8 oz.) pkg. light cream cheese (Neufchatel), softened
• 1 1/2 c. skim milk
• 1 (10 3/4 oz.) can reduced sodium condensed cream of chicken soup
• 1 (16 oz.) pkg. frozen mixed vegetables, thawed
• 2 c. cubed cooked chicken
• 1 c. quick cooking rice
• 3/4 c. Parmesan cheese
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder

1. Spray a 2-quart casserole with nonstick coating.
2. Place cream cheese in casserole; stir in the milk.
3. Stir in the soup until well blended, then add the thawed vegetables, cooked chicken, uncooked rice, half the Parmesan cheese, pepper and garlic powder. Bake covered in a 350u0b0 oven for 30 minutes.
4. Stir.
5. Sprinkle with the remaining Parmesan cheese.
6. Bake uncovered about 20 minutes longer, until heated throughout.
7. Makes 6 main dish servings.

light cream cheese, milk, condensed cream, frozen mixed vegetables, chicken, cooking rice, parmesan cheese, pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769621 (may not work)