Pantry Dinner - OAMC - Chicken and Rice

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 (12 1/2 ounce) can chicken
• 12 cup red lentil
• 1 cup jasmine rice
• 12 cup dehydrated mixed vegetables
• 12 cup French-fried onions

1. Cook the rice, lentils, and vegetables with 4 cups of water.
2. Mix the rice mixture with soup, and chicken, top with french fried onions.
3. Bake uncovered for 30 minutes in a 9x9 pan at 350.
4. TO STORE FOR OAMC:.
5. Put the rice, veges, and lentils in a sandwich bag.
6. Put the french fried onions in a snack size bag.
7. Place the two bags and 3 cans in a gallon size bag and write the instructions on the outside.

cream of chicken soup, cheddar cheese soup, chicken, red lentil, jasmine rice, mixed vegetables, onions

Taken from www.food.com/recipe/pantry-dinner-oamc-chicken-and-rice-314079 (may not work)