Categories: Chicken, Main Dish

Ingredients

• 1 cup uncooked long-grain rice
• 1 cup sliced celery
• 3/4 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 skinless chicken breast halves (I use bone-in)
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2/3 cup mayonnaise or 2/3 cup salad dressing
• 1/4 cup milk
• 1 (16 ounce) can baby carrots, drained
• paprika

Directions

1. Prepare rice according to package directions.

2. 2 Mix together the rice and next 6 ingredients; spoon into a lightly greased 13×9 inch baking dish.

3. Top with chicken breast halves.

4. In a small bowl, add the soup, mayo, and milk; stir to combine.

5. Spoon mixture over chicken breasts.

6. Bake, uncovered, at 350° for 45 minutes.

7. Take out of the oven, add carrots, and sprinkle with paprika.

8. Bake 15 more minutes.

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