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

Preheat the oven to 375°F and lightly spray a 9x13-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°F on a instant read thermometer.