Chicken and Rice Bake




  • 2 cans (14.5 oz. each) Del Monte® Seasoned Green Beans, drained
  • 1-1/2 cups instant brown rice
  • 1/2 cup water
  • 1-1/2 cups cubed cooked chicken or ham
  • 1 can (10.75 oz.) condensed low-fat, low sodium cream of mushroom soup
  • 1 cup low-fat milk (1%)
  • 1/2 cup (2 oz.) shredded swiss cheese
  • (Optional) sliced almonds


  1. Preheat oven to 400°F.
  2. Coat a 2-qt. rectangular baking dish lightly with nonstick cooking spray. Sprinkle rice evenly in dish. Pour 1/2 cup water over rice. Top with chicken and beans.
  3. Stir together soup, milk and cheese; pour slowly and evenly over bean mixture.
  4. Bake, covered, in preheated oven for 35 minutes or until rice is tender and casserole is heated through.
  5. Sprinkle with 2 Tbsp. toasted sliced almonds, if desired.

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