Creamy Chicken & Rice Casserole

• 1/2 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread (ablout a 1/2 cup)
• 1/4 cup milk
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 2 cups marinara sauce
• 2-1/2 cups whole grain brown rice
• 2 cups chopped cooked chicken
• 1 cup frozen cut green beans
• 1 Tbsp. chopped fresh basil
• 1 cup bread crumbs
• 1 Tbsp. butter, melted
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350 degrees.
2. Mix cream cheese spread, milk and seasonings in large bowl until blended.
3. Stir in marinara sauce.
4. Add rice, chicken, green beans and basil; mix well.
5. Spoon into 2.5Q casserole dish, mine is 4x13x9, sprayed with non-stick cooking spray; cover.
6. Bake 30 minutes.
7. Uncover and stir.
8. Combine remaining ingredients; sprinkle over casserole.
9. Bake 20-25 minutes or until casserole is heated through and topping is golden brown.
10. Let stand 5 minutes before serving.

philadelphia, milk, italian seasoning, garlic powder, marinara sauce, brown rice, chicken, fresh basil, bread crumbs, butter, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-rice-casserole-184761.aspx (may not work)