Chicken Wild Rice Bake

• 1 package (6 ounces) long grain and wild rice mix
• 2 medium carrots, shredded
• 3/4 cup frozen peas
• 1 can (8 ounces) sliced water chestnuts, drained
• 1-1/4 cups water
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1 garlic clove, minced
• 1 tablespoon olive oil

1. In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25 minutes.
2. Meanwhile, sprinkle chicken with paprika and pepper. In a
3. , cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a thermometer reaches 170u0b0 and rice is tender.

long grain, carrots, frozen peas, water chestnuts, water, condensed cream, chicken, paprika, pepper, garlic, olive oil

Taken from www.tasteofhome.com/recipes/chicken-wild-rice-bake/ (may not work)