Noodle-Rice Chicken Bake - cooking recipe

Ingredients

1 stick butter or margarine
1 (12 oz.) pkg. very fine egg noodles
2 c. quick-cooking long grain white rice
1 c. water
1 Tbsp. soy sauce
2 (14 1/2 oz.) cans chicken broth
2 (10 1/2 oz.) cans French onion soup
1 (8 oz.) can sliced water chestnuts, drained
3 c. diced, cooked chicken
1 (16 oz.) pkg. frozen peas

Preparation

Preheat oven to 350\u00b0.
In 5-quart Dutch oven, melt butter over medium heat.
Add noodles and cook, stirring constantly, until noodles are crisp and light brown, about 5 minutes.
Add rice, water, soy sauce, broth, undiluted onion soup, water chestnuts and chicken.
Mix well.