1 c. uncooked instant rice
1 carrot, scrapped and shredded
1 stalk celery, finely chopped
1 tbsp. minced fresh parsley
1 (15 oz.) can cut asparagus, undrained
6 chicken breast halves, skinned and boned
1 tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 c. water
1 c. herb seasoned stuffing mix

Layer first 5 ingredients in a lightly greased 12 x 8 x 2 inch baking dish. Arrange chicken on top; sprinkle with soy sauce, salt, and pepper. Cover and bake at 350 degrees for 45 minutes. Combine celery soup and water, mixing well. Uncover chicken and pour soup over top. Sprinkle with stuffing mix. Bake, uncovered, 15 minutes or until lightly browned. Yield: 6 servings.