Creamy Chicken-And-Rice Casserole

• 1 (5-ounce) package long-grain and wild rice mix
• 1 teaspoon salt-free herb-and-spice seasoning
• 4 (6-ounce) skinned and boned chicken breast halves, cut into small pieces
• Vegetable cooking spray
• 1 small sweet onion, chopped
• 1 (10 3/4-ounce) can fat-free cream of mushroom soup, undiluted
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (8-ounce) container nonfat sour cream
• 1 (7-ounce) jar roasted red bell peppers, drained and chopped
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese

1. Cook rice mix according to package directions, omitting fat.
2. Sprinkle seasoning evenly over chicken pieces.
3. Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until chicken is done, stirring often.
4. Stir together chicken, rice, onion, and next 5 ingredients in a bowl. Spoon into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle with cheese.
5. Bake at 350u0b0 for 30 minutes or until bubbly around edges.
6. Note: For testing purposes, we used Mrs. Dash salt-free herb-and-spice seasoning.

longgrain, salt, vegetable cooking spray, sweet onion, cream of mushroom soup, water chestnuts, red bell peppers, pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/creamy-chicken-and-rice-casserole (may not work)