WILD RICE CHICKEN BAKE

1 Package (6 OZ) Long Grain Wild Rice mix 2 Carrots, shredded 3/4 Cup Frozen Peas 1 Can (8 OZ) Water Chestnuts, sliced & drained 1 Garlic Clove, minced

1 1/4 Cup Water 1 Can (10 3/4 OZ) Cream Of Chicken Soup, reduced fat 6 Boneless Skinless Chicken Breast 1/8 Teaspoon Paprika 1/8 Teaspoon Pepper

In a bowl combine the rice along with the seasoning packet, and the next 4 ingredients. Combine the water and soup. Pour in with the rice and mix well. Sprinkle chicken with the next 2 ingredients. Place Chicken in a baking pan. Cover with the rice mixture. Cover pan and bake for 35-40 minutes at 350°.

SERVINGS 6; CALORIES 314; FAT 5 g; PROTEIN 31 g; CARBS 34 g; FIBER 4 g; CHOL 68 mg; SODIUM 762 mg SERVING SIZE= 1 Chicken Breast, 1/2 Cup Rice

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Updated 07/17/02