Author :: Mrs Liz
Category :: Side Dish Recipes
Ingredients ::
- 1 (6-1/4 oz.) package quick cooking long grain and wild rice
- 1-1/2 cups water
- 1 (10-3/4 oz.) can reduced-sodium condensed cream of mushroom soup
- 1-8 oz. can sliced water chestnuts, drained
- 3/4 cup frozen peas
- 1 medium carrot, shredded
- 3 whole medium chicken breasts (about 2 Lbs. total), skinned, boned, and halved lengthwise
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
From: the Washington County Mother's Group, Wisconsin
Makes: 6 servings
Preheat oven to 350 degree.
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.
Rinse chicken; pat dry. Arrange chicken over rice. Sprinkle chicken with paprika and pepper.
Bake, covered, about 50 minutes or till chicken and rice are tender.
Let stand, covered, for 10 minutes before serving.
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