Chicken and Rice Casserole

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Chicken and rice casserole in glass baking dish.
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Makes 4 servings, 1 cup per serving

Ingredients

  • 1 14.5 ounce can chicken breast in water (drained)

  • 1 10.5 ounce can fat-free cream of celery soup

  • ¾ cup instant brown rice

  • 1 16 ounce package of frozen mixed vegetables  

  • (peas, carrots, green beans, corn, etc.)

  • 1¼ cup water

  • 1 teaspoon onion powder

  • 1 teaspoon Italian seasoning

  • 1 teaspoon garlic powder

  • ½ teaspoon black pepper

Directions

  1. Preheat oven to 375°F.  

  2. Wash your hands well with soap and hot water.

  3. Combine all ingredients in a 9 x 13 baking dish and stir.  

  4. Cover with a lid or aluminum foil and bake 20 – 25 minutes, or until rice is cooked evenly.

  5. Remove from oven and cool for 5 minutes. Serve.

  6. Refrigerate leftovers within 2 hours.