4 thoughts on “Chicken, Carrot, Broccoli, Rice Bake

  1. Recipe:
    Makes 6 servings
    2 Tbsp butter
    1 (10 oz) package frozen chopped onions
    2 (10 oz) packages frozen steam-in-bag brown-and-wild rice with broccoli and carrots
    3 cups chopped cooked chicken
    1 (14 oz) can chicken broth
    1 (14 3/4 oz) can cream of chicken soup with herbs
    1 (8 oz) container sour cream
    1 (8 oz) can diced water chestnuts, drained
    1/4 tsp pepper
    3/4 cup sliced almonds

    1. Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat; add onions, and sauté 6 to 8 minutes or until tender.
    2. Stir together frozen rice packages and next 6 ingredients; stir in onions. Spoon mixture into a lightly greased 13 x 9 inch baking dish. Top with sliced almonds.
    3. Bake at 400 degrees for 30 – 35 minutes or until bubbly and almonds are lightly browned. Let stand 10 minutes.

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