Country Chicken Bake
3 cups cooked rice
1 cup sliced celery
3/4 cup chopped onion
2 tbsp. butter or margarine, melted
2 tsp. parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
3 chicken breasts, split
1 can condensed cream of mushroom soup
2/3 cup salad dressing or mayonnaise
1/4 cup milk
1 1-lb can small whole carrots, drained
Combine rice, celery, onion, margarine, parsley and seasonings. Mix lightly. Spoon mixture in greased 3 quart shallow baking dish. Top with chicken breasts.
Combine soup, salad dressing and milk, mixing until blended. Pour over chicken.
Bake at 350 degrees for 45 minutes. Add carrots and bake 15 minutes longer or until chicken is tender. Sprinkle with paprika. Serves 6.