1 c. uncooked rice
1 c. celery, sliced
3/4 c. onion, chopped
2 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. mayonnaise or salad dressing
1 1/4 c. water
3 chicken breasts, split & skinned (may be cut into strips)

Place rice in greased 12 x 8 inch baking dish. Cover with combined vegetables and seasonings. Combine soup and salad dressing, mix well. Gradually add water to soup mixture, mixing until well blended. Pour half the soup mixture over vegetables. Top with chicken and remaining soup mixture. Bake at 350 degrees for 1 hour or until tender. Sprinkle with paprika. 6 servings.