Chicken Pot Pie Rice Bake

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Water

  Plain, clean water

  2 cup or 473g

• Canned chicken

  No broth

  2 cup or 410g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Cheddar cheese

  1 cup, shredded or 113g

• Mixed vegetables

  Frozen, unprepared

  1 ½ cup or 338g

• Lowfat milk

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

  ¼ cup or 61g

Directions

1. Cook the rice according to package instructions.
2. Preheat the oven to 375°F. Lightly spray a 9x13-inch glass pan with cooking spray.
3. In a large bowl, combine the chicken, cream of chicken soup, sour cream, cheddar cheese, mixed vegetables, milk, and cooked rice. Mix well.
4. Transfer the rice mixture into the prepared pan.
5. Bake uncovered for 25-30 minutes until heated through and the top is lightly browned.

Similar Foods

• One-Pot Chicken Pot Pie Fettuccine
• Chicken Pot Pie Soup
• Mini Chicken Pot Pies
• Paleo Chicken & Sweet Potato Bake
• One-Pot Chicken Enchilada Rice
• Chicken and Mushroom Pie