Chicken Stir-Fry Bake

Prep: 5 min Cook: 25 min

2 cups uncooked rice

1 can (8oz) sliced water chestnuts, drained

2 cups cubed cooked chicken

1 package (16oz) frozen stir-fry vegetables, thawed

1 can (14.5oz) chicken broth

1/4 cup soy sauce

1 garlic clove, minced

1/2 tsp groung ginger

salt and peper to taste

Place rice in an 11x7x2in baking dish. Combine chicken broth, soy sauce, garlic and ginger. Pour over the rice and mix until well covered. Layer with the water chestnuts, chicken and vegetables. Cover and bake at 375* for 25 min or until rice is tender.

Serves: 4