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. non-fat plain yogurt
2 c. carrots, sliced julienne

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. Bake additional 15 minutes.