If you can stir ingredients together, you can make this hearty, delicious, comforting dish. This is all you have to have for this recipe: chicken, cream of mushroom soup, frozen peas and carrots, and some Rice-a-Roni Long Grain and Wild Rice. You’ll also need water, salt and pepper, but chances are you’ve already got that.

Chicken and Wild Rice Bake

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 1 hour and 15 minutes

Serves 4 to 6

Ingredients

• 1 (10.75-ounce) can condensed cream of mushroom soup
• ½ cup water
• 1 (4.3-ounce) box Rice-a-Roni Long Grain and Wild Rice mix *
• 1 (10- to 12-ounce) bag frozen peas and carrots, thawed and drained
• 2 to 2½ lbs boneless, skinless chicken breast halves
• Salt
• Pepper

Instructions

• Preheat the oven to 375 degrees and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large bowl, whisk together the undiluted mushroom soup, water and packet of seasoning from the rice mix.
• Remove about ½ cup of the mixture, set aside.
• Stir in the rice and the peas and carrots.
• Pour the mixture into the prepared dish.
• Add the chicken pieces evenly spaced.
• Salt and pepper the chicken.
• Pour the reserved sauce mix over the chicken.
• Cover tightly with aluminum foil and bake for 55 to 60 minutes or until the chicken is cooked through and the rice is tender.
• The chicken should register 165 degrees on an instant read thermometer.

Notes

Using another brand of rice mix will greatly affect the outcome of this recipe. For best results, please use the Rice-a-Roni Long Grain and Wild Rice mix for best results.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.