Wild Rice Chicken Bake

Ingredients

• 1 (6 ounce) package long grain and wild rice mix
• 2 medium carrots, shredded
• 3/4 cup frozen peas
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 1/4 cups water
• 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup, undiluted
• 6 (4 ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1 clove garlic, minced
• 1 tablespoon olive or canola oil

Directions

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 nonstick cooking spray. Cover and bake at 350 degrees F for 25 minutes.
2. Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, 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 chicken juices run clear and rice is tender.