1 1/2 c. quick brown rice
8 to 10 chopped green onions
Sliced mushrooms
Sliced water chestnuts
2 oz. sliced pimentos
1 can cream of celery soup
Skinned & boned chicken breasts (4 sections of 2 full breasts)

Heat oven to 350 degrees. Prepare 9 x 9 inch pan with Pam. Spread rice over bottom of the pan. Sprinkle on the chopped green onions, the mushrooms, sliced water chestnuts and pimentos. Add chicken pieces. Dilute soup well with milk. Pour mixture over listed ingredients. Cover with foil, bake for 40 minutes. Remove foil, bake another 20 minutes until browned and fork tender.