3 c. rice, cooked
1 c. celery, chopped
3/4 c. onion, chopped
2 tbsp. butter, melted
2 tsp. parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
4 chicken breasts, split and skinned
1 (10 1/2 oz.) can cream of mushroom soup
2/3 c. mayonnaise
1/4 c. milk
1 (1 lb.) can small whole carrots, drained
paprika

Combine cooked rice, celery, onion, butter, parsley flakes and seasonings. Mix lightly. Spoon rice mixture into a greased 3-quart shallow baking dish and top with chicken breasts. Combine soup, mayonnaise and milk, mixing until blended. Pour over chicken. Bake at 350°F for 45 minutes. Put drained carrots on top. Bake 15 minutes longer or until chicken is tender. Sprinkle with paprika and serve.

Makes 8 servings.

Submitted by: Allison Medico