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 reduced sodium condensed cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
3/4 c. frozen peas
1 medium carrot, shredded
3 whole medium chicken breasts (about 2 lb. total), 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 tablespoons) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrot.
Arrange chicken over rice.
Sprinkle chicken with paprika and pepper.