Wild Rice And Chicken Bake

• 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

1. Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoon) in a 3-quart rectangular baking dish.
2. Stir in water, soup, water chestnuts, frozen peas and carrots.
3. Arrange chicken over rice.
4. Sprinkle chicken with paprika and pepper.
5. Bake, covered, in a 350u0b0 oven about 50 minutes or until chicken and rice are tender.
6. Let stand 10 minutes.
7. Makes 6 main dish servings (150 calories per serving, 4 g total fat per serving).

quickcooking long grain and wild rice, cwater, condensed cream, water chestnuts, carrot, frozen green peas, chicken breasts, paprika, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407511 (may not work)