Cooking Directions

• Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
• Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup water
• 1 package (6 ounces) seasoned long-grain and wild rice mix
• 1 bag  (16 ounces) frozen broccoli, carrots and water chestnuts
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1.75 pounds skinless, boneless chicken breast halves
• 1 dash paprika