Chicken Stir Fry Bake Recipe

Ingredients

2 cups uncooked instant rice1 can (8 ounces) sliced water chestnuts, drained2 cups cubed cooked chicken1 package (16 ounces) frozen stir-fry vegetables, thawed1 can (14-1/2 ounces) chicken broth1/4 cup soy sauce1 garlic clove, minced1/2 to 3/4 teaspoon ground ginger

Preparation

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.