Chicken Pot Pie Rice Bake

Ingredients

• White rice

  Long-grain, precooked or instant, enriched, dry

  2 cup or 190g

• Water

  Plain, clean water

  2 cup or 473g

• Chicken

  Chunk, in Water - Kroger

  2 cup or 568g

• Cream of chicken soup

  Dry, mix, prepared with water

  1 fl oz or 33g

• Sour cream

  Cultured

  1 cup or 230g

• Cheddar cheese

  1 cup, shredded or 113g

• Mixed vegetables

  Frozen, unprepared

  100g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

Directions

1. Preheat oven to 375 degrees. Lightly spray a glass 9x13-inch pan with cooking spray.
2. Bring 2 cups of water to a boil. Add instant rice, cover and remove from heat. Let sit for 5 to 7 minutes, until water has been absorbed.
3. In a large bowl stir together chicken, soup, sour cream, cheese, frozen vegetables, 1/4 cup milk, and cooked rice.
4. Pour rice mixture into prepared pan.
5. Bake uncovered for 25-30 minutes.
6. (source: https://www.plainchicken.com/2016/04/chicken-pot-pie-rice-bake.html)

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