Chicken and Rice Bake

• 10 ounce Package Yellow Saffron Rice (the size that makes 5, 1 cup servings)
• 10-12 ounce can of chicken (whichever size you have)
• 10 ounce can Cheddar Soup
• 4 ounce can evaporated milk
• 14 ounce can mixed veggies
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 cup shredded cheddar for topping, optional

To assemble bag meal: Place rice package along cans of chicken, milk, soup, and veggies in a large 2 gallon zipper seal bag along with a copy of this recipe.
 
To make:
 

Cook rice according to package directions. Drain chicken and veggies.

 

Stir all ingredients into warm, cooked rice. Spoon into greased 8x8 casserole dish.

 

Bake at 350 for 20 minutes. Top with cheese, if desired, and bake another 5 minutes more. Serve warm.