Chicken and Wild Rice Casserole

• 2 Chicken Breast - Cubed (I use a Rotisserie Chicken already cooked to save time)
• 2 Cups Chicken Broth - Swanson's Low Sodium
• 1 Can of Campbells Cream of Chicken
• 1/2 Cup Hellman's Mayonnaise
• 1 Box Green Giant Frozen Baby Peas (Thawed but not cooked)
• Pepper to taste
• Paprika

Bring the rice with season pack and 2 cups of chicken broth to a boil.  Reduce the heat and simmer covered for 5 minutes.  Uncover and simmer 5 more minutes.  Meanwhile cube the chicken.  After the rice is finished stir in 1 can of Cream of Chicken soup, 1/2 cup of Hellman's Mayonnaise, Peas and black pepper until well incorporated.  Gently fold in the chicken.  Place in a casserole dish and sprinkle with Paprika and bake on 350 degrees for 25 to 30 minutes.