Wild Rice And Chicken Bake - cooking recipe

Ingredients

1 (6 1/4 oz.) pkg. quick-cooking long grain and wild rice
1 1/2 c.water
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
1 medium carrot, shredded
3/4 c. frozen green peas
3 whole medium chicken breasts, skinned, boned and halved lengthwise
1/8 tsp. paprika
1/8 tsp. pepper

Preparation

Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoon) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrots.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until chicken and rice are tender.
Let stand 10 minutes.
Makes 6 main dish servings (150 calories per serving, 4 g total fat per serving).