Chicken, Rice & Vegetable Bake

• 1 (284 ml) cancampbell's low-fat cream of chicken soup
• 1 cup water
• 1 (170 g) packagelong grain wild rice mix
• 1 (450 g) bag frozen vegetables (combination broccoli, carrots, water chestnuts)
• 12 cup cheddar cheese, shredded
• 6 boneless chicken breast halves
• paprika

1. Mix soup water, rice vegetables and half the cheese in 3 L shallow baking dish.
2. Top with chicken.
3. Sprinkle with papriks.
4. Cover.
5. Bake at 375F for 1 hour or until chicken is cooked through.
6. Top with remaining cheese.

cancampbells, water, packagelong grain wild rice, frozen vegetables, cheddar cheese, chicken breast halves, paprika

Taken from www.food.com/recipe/chicken-rice-vegetable-bake-416806 (may not work)