1 can cream of celery or chicken soup
1/3 c. mayonnaise
2 tsp. paprika
2 whole chicken breasts, skinless, boneless (1 lb.)
2 c. thinly sliced vegetables
Hot cooked rice

Combination of celery, green pepper, sweet red pepper, green onion or carrots.

Combine soup, mayonnaise and paprika in skillet. Stir in chicken and vegetables over medium heat, bring to boil. Reduce heat to low. Cover, simmer 20 minutes or until chicken is tender, stirring occasionally. Serve over hot cooked rice.

MICROWAVE: In 2 quart casserole blend first 3 ingredients. Stir in chicken and vegetables. Cover. Microwave on High 10 minutes or until chicken is no longer pink. Turn chicken once during cooking. Let stand, covered 5 minutes. Stir before serving.