CHICKEN WILD RICE BAKE

Chicken Wild Rice Bake image

This homey combination is one of my most requested chicken recipes. It's a snap to assemble using a boxed rice mix. Plus, it's low in calories. -Joyce Unruh of Shipshewana, Indiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 medium carrots, shredded
3/4 cup frozen peas
1 can (8 ounces) sliced water chestnuts, drained
1-1/4 cups water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
6 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon paprika
1/8 teaspoon pepper
1 garlic clove, minced
1 tablespoon olive oil

Steps:

In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes., Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a thermometer reaches 170° and rice is tender.

Nutrition Facts : Calories 314 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 762mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges