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Categories:
quick cooking long grain water condensed cream water chestnuts frozen peas carrot chicken breasts paprika pepper
Viewed: 75 - Published at: 10 months agoIngredients
- 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
Method
- Place uncooked rice and half the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish.
- Stir in water, soup, water chestnuts, frozen peas and carrots.
- Arrange chicken over rice.
- Sprinkle with paprika and pepper.
- Bake, covered, in a 350° oven for about 50 minutes, until chicken and rice are tender. Let stand, covered, for 10 minutes.
- Use remaining seasoning another time with rice.
- Serves 6.
