Chicken Rice Casserole

1 cup of milk
10-12 oz can of cream of mushroom soup with garlic
1 cup of water
3 cups of cooked cubed chicken
6 oz. package of long grain and wild rice mix
2 cups of frozen peppers and onion mixture, thawed

Preheat oven to 350 degrees. Mix milk, soup, and water in a large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from the oven and stir well. Back uncovered 30 to 40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. This makes 6 servings.

Calories: 330
Fat: 9 grams
Sodium: 900mg
Vitamin C: 25% DV