Chicken Stir-Fry Bake 16 Jan 13

2 cups uncooked instant rice
1 – 8oz can sliced water chestnuts
2 cups cooked chicken
1 – 16oz pkg frozen stir-fry vegetables, thawed
1 – 14oz can chicken broth
1/4 cup soy sauce
1 garlic clove, minced
1/2 tsp ground ginger

Place rice in baking dish. Layer chestnuts, chicken and vegetables. Combine remaining ingredients; pour over top, cover and bake at 375 degrees for 25 minutes, until rice is tender.