Creamy Chicken and Cheddar Rice

• 1 lb boneless skinless chicken breast, cut into strips
• 1 teaspoon garlic powder
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 10 34 ounces milk
• 1 12 cups instant rice, uncooked
• 2 cups broccoli (chopped)
• 1 cup cheddar cheese (KRAFT Shredded)

1. SPRAY nonstick skillet with cooking spray.
2. Add chicken; cover.
3. Cook 5 minute or until cooked through.
4. Sprinkle with garlic powder.
5. ADD soup and milk.
6. Bring to boil.
7. Stir in rice and broccoli; cover.
8. Reduce heat to low; simmer 5 minute or until rice is tender.
9. STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.
10. KRAFT KITCHENS TIPS
11. Substitute
12. You can always substitute other fresh vegetables you have on hand for the broccoli, such as thinly sliced peppers or sugar snap peas.
13. Cooking Know-How
14. If you're reheating leftovers the next day, stir in a little milk first to keep it creamy.

chicken breast, garlic, condensed cream, milk, instant rice, broccoli, cheddar cheese

Taken from www.food.com/recipe/creamy-chicken-and-cheddar-rice-251814 (may not work)