Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!