1 c. uncooked long grain rice
4 skinned & boned chicken breast halves
1/4 tsp. garlic salt
1/4 tsp. pepper
2 c. sliced celery
2 tbsp. butter, melted
1 (15 1/2 oz.) jar spaghetti sauce
1 tsp. Italian seasoning
Grated Parmesan cheese

Cook rice according to package directions; set aside. Cut chicken into 1/4" strips; sprinkle with garlic, salt and pepper. Saute chicken and celery in butter in a non-stick skillet 4 to 5 minutes or until chicken is no longer pink. Stir in spaghetti sauce and Italian seasonings, bring mixture to a boil; cover, reduce heat and simmer 10 minutes. Serve over rice and sprinkle with Parmesan cheese. Serves 4 to 6.