Easy Baked Chicken and Yellow Rice

1. Preheat oven to 350 F.
2. In a small saucepan over medium heat, saute chopped green peppers and onions in a small amount of olive oil. Saute until softened, about 10 minutes.
3. While vegetables are cooking, bring chicken broth to a boil in a large saucepan. Once it has reached a boil, turn off the heat.
4. Put the bag of rice into a 9×13 baking dish. Scatter the shredded chicken and sauteed vegetables on top. Carefully pour chicken broth into dish. Stir mixture with a spoon to distribute. Cover the dish with foil.
5. Bake in the preheated oven for 30-40 minutes. Check the dish after 30 minutes. Continue cooking an additional 10 minutes if needed.

*Omit onions and peppers for an even quicker meal—it’s just as tasty.
*Use your own cooked chicken in place of the rotisserie chicken.