1 can cream of celery or cream of chicken soup
1/2 c. mayonnaise
4 boned and skinned chicken breast halves
2 c. thinly sliced vegetables (combination of celery, green pepper, sweet red pepper, and green onion)
Hot cooked rice

In a 2 quart microwave safe casserole, combine all ingredients. Cover; microwave on high 10 minutes or until chicken is no longer pink, turning chicken once during cooking. Let stand, covered, 5 minutes. Stir before serving over hot rice. Makes 4 servings.