1 c. rice (regular), cooked, or 3 c. instant rice, cooked
1 c. celery, sliced or chopped
3/4 c. onion, chopped
2 tbsp. butter
2 tsp. parsley
Salt and pepper to taste
6 chicken breasts, skinned and boned (may be sliced into strips or used whole)
1 (10 3/4 oz.) can cream of mushroom, chicken, or celery soup
1 c. non-fat plain yogurt
2 c. carrots, sliced julienne style
Paprika

Combine rice, next 5 ingredients and mix. Place into a lightly greased 13x9x2 baking dish. Top with chicken breasts. Combine soup and yogurt; spoon over chicken breasts. Bake uncovered at 350 degrees for 30 minutes. Top with carrots and paprika. Bake an additional 15 minutes.