Wedding Casserole

Dice chicken into bite sized pieces and set aside. Cook rice in 2 cups water according to package directions. When finished cooking, let rice stand 5 minutes, covered, and then fluff with a fork.. Combine soups, milk, and black pepper. Whisk until smooth. Spray a 9x13 baking dish with non stick vegetable spray. Combine soup mixture, rice, peas and carrots and chicken. Pour into pan. Top with shredded cheese and sprinkle lightly paprika. Cover with foil. At this point the dish may be refrigerated. When ready to bake preheat oven to 350. Bake casserole for 45 minutes, remove foil and continue baking 10-15 minutes until lightly browned and bubbly.

*You may use any vegetable that you like in place of peas and carrots.