1 c. River Rice
1 c. sliced celery
3/4 c. chopped onion
2 tbsp. butter
2 tsp. parsley
Salt & pepper
6 chicken breasts, skinned & boned
1 can cream of mushroom soup
1 c. nonfat plain yogurt
2 c. carrots, slice julienne
Paprika

Cook rice according to package directions. Combine cooked rice and next 5 ingredients. Mix. Place into a lightly greased 13 x 9 x 2 inch baking dish. Top with chicken breasts.

Combine soup and yogurt; spoon over chicken breasts. Bake uncovered at 350 degrees for 30 minutes. Remove from oven. Add carrots, top with paprika. Bake additional 15 minutes. Makes 6 servings.