CHICKEN AND RICE SOUP

CHICKEN AND RICE SOUP 1 cup long grain rice 2 cans - 10-3/4 ounces each - condensed cream of chicken and mushroom soup 3 cups milk 1½ cups cooked chicken cubes (2 chicken breasts) 2 cups frozen vegetables, thawed and chopped ¾ cup cream cheese 2 teaspoons Italian seasoning garlic salt and pepper (to taste) Cook rice as directed on package in a large pot. Add remaining ingredients and cook until blended and heated through (about 20 minutes).