Creamy Chicken & Cheddar Rice Bake

• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 soup can milk
• 1 tsp. garlic powder
• 2 cups instant white rice, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

1. Heat oven to 375 degrees F.
2. Mix soup, milk and garlic powder in 13x9-inch baking dish with whisk until blended.
3. Add rice, chicken, broccoli and 1 cup cheese; mix well.
4. Cover.
5. Bake 30 min.
6. ; stir.
7. Top with remaining cheese; bake, uncovered, 5 to 10 min.
8. or until cheese is melted and chicken is done.
9. Let stand 5 min.
10. or until liquid is absorbed.

condensed cream, milk, garlic powder, instant white rice, boneless skinless chicken breasts, broccoli, shredded triple

Taken from www.kraftrecipes.com/recipes/creamy-chicken-cheddar-rice-bake-146004.aspx (may not work)