6 boneless, skinless chicken breast halves
1 1/2 c. uncooked instant rice
1/2 c. boiling water
1 can cream of chicken soup
1 can cream of celery soup
2 tbsp. onion soup mix
1 pkg. (10 oz.) frozen peas, thawed
1/2 c. minced fresh parsley

Place chicken in a greased 13x9x2 dish. Combine rice and water in a bowl. In a separate bowl combine soups, soup mix and peas; stir into rice mixture. Spread over chicken. Cover and bake at 350°F for 40 - 45 minutes. Uncover, sprinkle with parsley.

Bake 10 - 15 minutes longer or until chicken juices run clear.