4 skinless boneless chicken breast halves (about 1 pound)
1 1/2 cups sliced mushrooms (4 ounces)
1 cup baby-cut carrots
1 1/2 cups water
1 (4.1-ounce) package long grain and wild rice mix with chicken and herbs
Remove fat from chicken. Cut chicken into 1-inch pieces. Spray 10-inch nonstick skillet with cooking
spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring
occasionally, until no longer pink in center. Stir in remaining ingredients. Heat to boiling; reduce heat
to low. Cover and simmer 15 minutes, stirring occasionally. Uncover and simmer about 3 minutes
longer, stirring occasionally, until carrots are tender and liquid is absorbed.
