Chicken Ham Casserole

1 package (6 ounces) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup fully cooked ham
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
1 cup (4 ounces) shredded Colby cheese
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25–30 minutes or until bubbly.

Yield: 6 servings.