Wild Rice and Chicken Bake

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From: byrd45 (Original Message) Sent: 11/3/2007 4:34 PM
Wild Rice and Chicken Bake

Served with a romaine and cucumber salad, toasted herb bread, and poached pears with raspberry sauce, this casserole makes an easy, healthful company meal.


1 6-1/4-oz. pkg. 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 lb. total), skinned, boned, and halved lengthwise
1/8 tsp. paprika
1/8 tsp. pepper


1. Preheat oven to 350 F. 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.

2. Bake, covered, about 50 minutes or till chicken and rice are tender. Let stand, covered, 10 minutes. Makes 6 main-dish servings.

*Note: Store remaining seasoning; stir into rice for another meal.

Nutrition facts per serving: 151 cal., 4 g total fat (1 g sat. fat), 46 mg chol., 504 mg sodium, 34 g carbo., 1 g fiber, 21 g pro. Daily Value: 35% vit. A.