Ingredients

* 2 tablespoons butter
* 1 onion, finely chopped
* 1 (16 ounce) bag Birds Eye® Broccoli Florets, Cauliflower and Carrots
* 2 (14 ounce) cans chicken broth
* 1 cup water
* 1 (6 ounce) package fast cooking long-grain and wild rice
* 1 (8 ounce) package cream cheese
* 2 cups chicken, boiled and chopped
* 1 cup shredded Monterey Jack cheese

Method

Melt butter in a large pot over MEDIUM heat. Saute onion about 3 minutes or until tender. Add vegetables, seasoning packet from rice and water. Bring to a boil, add rice, reduce heat to MEDIUM-LOW, cover and cook 5 minutes. Add cream cheese and stir to melt. Add chicken and cook another 5 to 10 minutes until rice is tender. Add cheese and stir until melted.