Chicken stir-fry bake

Ingredients

• 2 Cups Uncooked instant rice
• 8 Ounce Sliced water chestnuts Drained
• 2 Cups Cooked chicken Cubed
• 16 Ounce Frozen stir fry vegetables Thawed
• 14 1/2 Ounce Chicken broth
• 1/4 Cup Soy sauce
• 1 Garlic clove Minced
• 1/2-3/4 teaspoon Ground ginger

Instructions

1. Place rice in an 11-in x 7- in x 2- in baking
2. duag. Layer with water chestnuts, chicken
3. And vegetables.
4. Combine the remaining ingredients; pour
5. over chicken and vegetables.
6. Cover and bake at 375 degrees for 25
7. Minutes or until rice is tender.