Countryside Chicken Bake

• 1 cup uncooked long-grain rice
• 1 cup sliced celery
• 3/4 cup chopped onion
• 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) can cream of mushroom soup, undiluted
• 2/3 cup mayonnaise or 2/3 cup salad dressing
• 1/4 cup milk
• 1 (16 ounce) can baby carrots, drained
• paprika

1. Prepare rice according to package directions.
2. Mix together the rice and next 6 ingredients; spoon into a lightly greased 13x9 inch baking dish.
3. Top with chicken breast halves.
4. In a small bowl, add the soup, mayo, and milk; stir to combine.
5. Spoon mixture over chicken breasts.
6. Bake, uncovered, at 350u0b0 for 45 minutes.
7. Take out of the oven, add carrots, and sprinkle with paprika.
8. Bake 15 more minutes.

longgrain rice, celery, onion, butter, parsley flakes, salt, pepper, chicken, cream of mushroom soup, mayonnaise, milk, baby carrots, paprika

Taken from www.food.com/recipe/countryside-chicken-bake-82200 (may not work)