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 (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

1. Place uncooked rice and half the flavor packet (about 1 1/2 tablespoons) 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 with paprika and pepper.
5. Bake, covered, in a 350u0b0 oven for about 50 minutes, until chicken and rice are tender. Let stand, covered, for 10 minutes.
6. Use remaining seasoning another time with rice.
7. Serves 6.

quick cooking long grain, water, condensed cream, water chestnuts, frozen peas, carrot, chicken breasts, paprika, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345465 (may not work)