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COUNTRYSIDE CHICKEN BAKE

• 1 cup uncooked long-grain rice
• 1 cup sliced celery
• 3/4 cup chopped onion
• 2 tablespoons butter or margarine, melted
• 2 teaspoons dried parsley flakes
• 6 chicken breast halves
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2/3 cup mayonnaise
• 1/4 cup milk
• 1 (16 ounce) can baby carrots, drained

• Cook rice according to package directions.
• Combine rice and next 4 ingredients. Mix well.
• Spoon into a lightly greased 13x9x2 inch baking dish and top with chicken breasts.
• Combine soup, mayonnaise, and milk; spoon mixture over chicken breasts.
• Bake, uncovered, at 350 degrees for 45 minutes.
• Remove from oven; add carrots.
• Bake an additional 15 minutes.

YIELD: 6 servings