Make Chicken and Vegetable Rice Bake
Chicken and Vegetable Rice Bake
Ingredients:
- 2 cups uncooked rice
2 boneless, skinless chicken breasts, cut into cubes
- 4 tablespoons butter
- 2 cloves minced garlic
- 2 tablespoons chicken bouillon
- 1 cup frozen stir-fry vegetables
- 1/2 cup cream cheese
- 1/2 cup green beans, cooked
- 1/2 cup black beans, cooked
- 1/2 cup pinto beans, cooked
- 1/2 cup sweet corn, cooked
- 1/2 cup rotini pasta, cooked
- 1/2 cup penne pasta, cooked
- 1 can diced tomatoes, drained
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large skillet, melt butter over medium heat. Add garlic and chicken cubes, and cook until chicken is no longer pink.
3. Add chicken bouillon and stir-fry vegetables, and cook for an additional 2 minutes.
4. Add cream cheese, green beans, black beans, pinto beans, sweet corn, rotini pasta, and penne pasta. Stir to combine.
5. Grease a 9x13 inch baking dish. Spread the chicken and vegetable mixture evenly in the dish.
6. Pour the uncooked rice over the top of the mixture.
7. Pour the diced tomatoes over the top of the rice.
8. Cover the dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the rice is cooked through.
10. Serve hot and enjoy!