3/4 c. chopped onions
1 c. chopped celery
3 tbsp. butter
Parsley flakes
2 boxes UNCLE BEN'S® wild rice (mushroom)
7 or 8 unskinned chicken breasts
2 cans Campbell's Cheddar cheese soup
2/3 c. mayonnaise
1/4 c. milk

Saute onions, celery, butter and parsley flakes until clear. Prepare rice as directed on box. Mix rice with sauteed mixture. Spread on bottom of 9x13 pan. Place chicken breasts on top.

Mix soup, mayonnaise and milk together. Pour mixture over chicken, spreading evenly. Bake 1 hour at 350 degrees.