1 c. uncooked long grain rice (3 c. cooked)
1 c. sliced celery
3/4 c. chopped onion
2 tbsp. melted butter
2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
6 to 8 skinned chicken breast halves
1 can cream of mushroom soup, undiluted
2/3 c. mayonnaise
1/4 c. milk
1 (16 oz.) can carrots, drained
Paprika

Cook rice. Combine rice and next 6 ingredients. Spoon into a 9 x 13 inch baking dish or pan. Top with chicken breasts. Combine soup, mayonnaise and milk. Spoon over chicken breasts. Bake uncovered at 350 degrees for 45 to 60 minutes. Add carrots and sprinkle with paprika. Bake 15 minutes.