Wild Rice And Chicken Bake

Ingredients:
- 1 (6 1/4 oz.) pkg. quick-cooking long grain and wild rice
- 1 1/2 c. water
- 1 (10 3/4 oz.) can reduced sodium condensed cream of mushroom soup
- 1 (8 oz.) can sliced water chestnuts, drained
- 3/4 c. frozen peas
- 1 medium carrot, shredded
- 3 whole medium chicken breasts (about 2 lb. total), skinned, boned and halved lengthwise
- 1/8 tsp. paprika
- 1/8 tsp. pepper

Directions:
- Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish.
- Stir in water, soup, water chestnuts, frozen peas and carrot.
- Arrange chicken over rice.
- Sprinkle chicken with paprika and pepper.