Countryside Chicken Bake
Contributed by Cygnet

3 cups cooked rice
1 cup celery, sliced
3/4 cup onion, chopped
2 tbsp margarine, melted
2 tsp parsley flakes
1/4 tsp salt
1/8 tsp pepper
3 chicken breasts, split
1 can cream of mushroom soup
2/3 cup milk
1/4 cup milk
1 lb carrots, cooked & drained

Combine rice, celery, onion, margarine, parsley and seasonings; mix lightly.

Spoon mixture into greased 3-quart baking dish; top with chicken breasts.

Combine soup, salad dressing and milk, mixing until blended.

Pour over chicken.

Bake at 350-F, 45 minutes.

Arrange cooked carrots on top.

Continue baking 15 minutes or until chicken is tender.

Sprinkle with paprika.

(6 servings)