3 c. cooked rice
1 c. sliced celery
3/4 c. chopped onions
2 tbsp. butter, melted
2 tsp. parsley flakes
1/4 tsp. salt
3 chicken breast, split
2 cans cream of mushroom soup
2/3 c. salad dressing
1/4 c. milk
1 lb. can sm. whole carrots, drained
Paprika

Combine rice, celery, onions, butter, parsley and seasonings. Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast. Combine soup, salad dressing and milk, mixing until blended. Pour over chicken and bake 45 minutes at 350 degrees. Add carrots and bake 15 minutes longer or until chicken is tender. Sprinkle with paprika.