Chicken-And-Rice Bake

• 2 tablespoons butter
• 1 (10-oz.) package frozen chopped onions
• 2 (10-oz.) packages frozen steam-in-bag brown-and-wild rice with broccoli and carrots
• 3 cups chopped cooked chicken
• 1 (14-oz.) can chicken broth
• 1 (10 3/4-oz.) can cream of chicken soup with herbs
• 1 (8-oz.) container sour cream
• 1 (8-oz.) can diced water chestnuts, drained
• 1/4 teaspoon pepper
• 3/4 cup sliced almonds

1. Preheat oven to 400u0b0. Melt butter in a large skillet over medium heat; add onions, and saute 6 to 8 minutes or until tender.
2. Stir together frozen rice packages and next 6 ingredients; stir in onions. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with sliced almonds.
3. Bake at 400u0b0 for 30 to 35 minutes or until bubbly and almonds are lightly browned. Let stand 10 minutes.
4. Note: We tested with Birds Eye Steamfresh Brown & Wild Rice With Broccoli & Carrots.

butter, onions, frozen steam, chicken, chicken broth, cream of chicken soup with herbs, sour cream, water chestnuts, pepper, almonds

Taken from www.myrecipes.com/recipe/chicken-rice-bake (may not work)