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 (reduced sodium)
1 (8 oz.) can sliced water chestnuts, drained
3/4 c. frozen peas
1 medium carrot, shredded
3 whole medium chicken breasts, skinned, boned and halved lengthwise
1/8 tsp. paprika
1/8 tsp. pepper

Preparation

Place uncooked rice and half the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish.
Stir in water, soup, water chestnuts, frozen peas and carrots.
Arrange chicken over rice.
Sprinkle with paprika and pepper.
Bake, covered, in a 350\u00b0 oven for about 50 minutes, until chicken and rice are tender. Let stand, covered, for 10 minutes.
Use remaining seasoning another time with rice.
Serves 6.