1 c. uncooked instant rice
1 shredded and scraped carrot
1 stalk finely chopped celery
1 tbsp. fresh minced parsley
1 (15 oz.) can undrained cut asparagus
6 chicken breasts, skinned and boned
1 tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) cream of celery soup, undiluted
1 c. water
1 c. herb-seasoned stuffing mix

Layer first 5 ingredients in a lightly greased 8x12x2 inch baking dish. Arrange chicken on top; sprinkle with salt and pepper and soy sauce. Cover and bake at 350 degrees for 45 minutes.

Combine celery soup and water, mixing well. Uncover chicken and pour soup over top. Sprinkle with stuffing mix. Bake uncovered, 15 minutes or until lightly browned. Serves 6.

I mixed the soup and placed it over the chicken before I baked it for 45 minutes, it was still very good. I only used a small can of asparagus.