Pantry Meals: Chicken & Rice Bake

CHICKEN & RICE BAKE

In the box:

1.5 c. uncooked rice

2 cans Cream of Chicken soup

3 chicken bouillon cubes

1 tsp. onion powder

1/2 tsp. pepper

1 pint canned chicken (shredded)

Unwrap the bouillon cubes.  Mix them with 2 2/3 cups of water in a bowl.  Add the soup, onion powder, pepper, rice and chicken.  Mix together well and transfer to a 9x13 baking dish.  Cover and bake for 1.5 hours at 375 degrees.

Optional: top with French Fried Onions at the end of the baking time and cook uncovered for 5-10 minutes.

2 meals worth fit in one box.   The jars are my canned chicken.  And the rice and spices are in the bags.