Creamy Chicken & Veggie Casserole

• 5 boneless skinless chicken breasts
• 6 ounces long grain and wild rice blend, uncooked
• 1 (8 ounce) can cream of chicken soup
• 1 cup peas, cooked
• 1 cup corn, cooked
• 1 cup broccoli, cooked
• 2 cups extra-sharp cheddar cheese, shredded
• salt
• pepper
• paprika

1. Preheat oven to 300F.
2. Boil chicken until fully cooked.
3. Make rice (per packaged instructions).
4. Cut chicken into half-inch pieces or shred.
5. Grease 13 X 9 casserole dish (I use Pampered Chef's Deep Covered Baker).
6. Pour cooked rice in bottom of dish.
7. Add Chicken & cooked vegetables.
8. Pour Cream of Chicken soup over veggies.
9. Season with salt & pepper to taste.
10. Top with shredded cheese and paprika.
11. Bake, uncovered, for 15-20 minutes.
12. (May opt to cook in microwave, 10-15 minutes.
13. ).

chicken breasts, long grain, cream of chicken soup, peas, corn, broccoli, cheddar cheese, salt, pepper, paprika

Taken from www.food.com/recipe/creamy-chicken-veggie-casserole-449239 (may not work)