1 c. rice
1 c. sliced celery
3/4 c. chopped onion
2 tbsp. butter
2 tsp. parsley
Salt and pepper
6 chicken breasts, skinned and boned
1 (10 3/4 oz.) can cream of mushroom soup
1 c. plain yogurt
2 c. carrots, julienne
Paprika

Cook rice according to package directions. Combine cooked rice and next 5 ingredients. Mix. Place into 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 and top with paprika. Bake an additional 15 minutes. 6 servings.