Using shelf-stable ingredients, this easy chicken and rice bake recipe includes chicken, saffron rice, vegetables, and cheesy soup goodness.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American
Keyword: casserole, chicken, rice, vegetables
Servings: 4
Calories: 316kcal
Ingredients
110-ounce packageyellow saffron rice
110 or 12-ounce canchicken
110-ounce cancheddar soup
14-ounce canevaporated milk
114-ounce canmixed veggies
1/2teaspoongarlic powder
salt and pepper to taste
1cupshredded cheddar cheese for topping, optional
Instructions
To assemble the bag meal: place the rice package along with the cans of chicken, milk, soup, and veggies in a large 2-gallon zipper seal bag with a copy of this recipe.
Cook rice according to package directions. Drain chicken and veggies.
1 10-ounce package yellow saffron rice, 1 10 or 12-ounce can chicken, 1 14-ounce can mixed veggies
Stir all ingredients into the warm cooked rice in a mixing bowl, then spoon it into a greased 8x8 casserole dish.
1 10-ounce can cheddar soup, 1 4-ounce can evaporated milk, 1/2 teaspoon garlic powder, salt and pepper to taste
Bake at 350 for 20 minutes. Top with cheese, if desired, and bake another 5 minutes more. Serve warm.
1 cup shredded cheddar cheese for topping, optional