Serves 4

333

Chicken Stir-Fry Bake

8 minPrep Time

25 minCook Time

33 minTotal Time

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Ingredients

• 2 cups uncooked instant rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 cups cubed cooked chicken (or rotisserie chicken pieces)
• 1 package (16 ounces) frozen stir-fry vegetables, thawed
• 1 can (14-1/2 ounces) chicken broth
• 1/4 cup soy sauce
• 1 garlic clove, minced (or 1/8 tsp garlic powder)
• 1/2 to 3/4 teaspoon ground ginger

Instructions

1. 1. Cube chicken (or just tear up rotisserie chicken into pieces). Mince garlic clove (if not using powder).
2. 2. Place rice in a greased 11x7-in. baking dish. Layer with the water chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top. Cover and bake at 375° for 25 minutes or until rice is tender.