Chicken and Rice Casserole

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.