Ingredients:
1 cup uncooked long-grain rice
1 cup sliced celery
3/4 cup chopped onions
2 tablespoons butter or 2 tablespoons margarine, melted
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
6 skinless chicken breast halves ( I use bone-in)
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
2/3 cup mayonnaise or 2/3 cup salad dressing
1/4 cup milk
1 (16 ounce) cans baby carrots, drained
paprika
Directions:
Prepare rice according to package directions.
Mix together the rice and next 6 ingredients; spoon into a lightly greased 13×9 inch baking dish.
Top with chicken breast halves.
In a small bowl, add the soup, mayo, and milk; stir to combine.
Spoon mixture over chicken breasts.
Bake, uncovered, at 350F for 45 minutes.
Take out of the oven, add carrots, and sprinkle with paprika.
Bake 15 more minutes.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.