Chicken and Rice Bake

Chicken and Rice Bake Warm, creamy and satisfying, this casserole is a creative way to use up leftover chicken from the night before. It’s also a delicious option for families on a budget. 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 Method Preheat oven to 400°F. Coat a 2-quart 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. Stir together soup, milk and cheese; pour slowly and evenly over bean mixture. Bake, covered, in preheated oven for 35 minutes or until rice is tender and casserole is heated through. Sprinkle with 2 tablespoons toasted sliced almonds, if desired.