Creamy Chicken and Rice Bake

400ml evaporated milk

100g ounces cream cheese, softened

can can cream of chicken soup

1/2 cup water

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

250g frozen broccoli carrots cauliflower mix, thawed

2 cups cubed cooked chicken

1 1/2 cups uncooked instant rice

1/2 cup shredded cheddar cheese

Preheat oven to 350° F.

Grease 13 x 9-inch baking dish.

Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.

Add soup, water, garlic powder and black pepper; mix well.

Add vegetables, chicken and rice.

Cover tightly with foil.

Bake for 35 minutes.

Remove cover and top with cheese.

Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly.

Let stand 5 minutes before serving.