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6 chicken breasts
1 cup white rice uncooked
3 cups water
2 10 3/4-ounce cans cream of chicken soup
2 stalks celery, cut up
1 tablespoon parsley, dried
Salt
Black pepper


You can use up to 6 chicken breasts, or you can use just a few chicken tenders, whatever you want to eat. Put chicken in 9x13 pan; mix soup and water in large bowl. Add rice, celery, parsley, and salt and pepper to taste. Pour over chicken in pan. Cover tightly with foil. Bake at 325 for 2 hours.