Chicken Pot Pie Rice Bake

Chicken Pot Pie Rice Bake 2 cups instant white rice 2 cups water 2 cup cooked, chopped chicken 1 can (10.75oz) cream of chicken soup 1 cup sour cream 1 cup cheddar cheese 1-1/2 cups frozen mixed vegetables 1/4 cup milk Preheat oven to 375 degrees. Lightly spray a glass 9x13-inch pan with cooking spray. Bring 2 cups of water to a boil. Add instant rice, cover and remove from heat. Let sit for 5 to 7 minutes, until water has been absorbed. In a large bowl stir together chicken, soup, sour cream, cheese, frozen vegetables, 1/4 cup milk, and cooked rice. Pour rice mixture into prepared pan. Bake uncovered for 25-30 minutes.