Chicken & Rice Bake

Based on a recipe I got from dvo.com, modded a bit for personal taste. It will likely be even better with a clove or three of (crushed) garlic, but I forgot to make it WITH garlic, thus, it's not included here. Even my extra-picky eater mother-in-law loved this.

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 1 1⁄2 cups  instant rice, uncooked
• 3  cups water
• 2 (10 3/4ounce) cans  cream of chicken soup
• 2  stalks celery, cut up
• 1⁄2 medium  white onion, chopped
• 2  tablespoons parsley, dried
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt

Directions

1. Arrange chicken in 1 layer in 9x13 baking pan.
2. In a bowl, mix together the dry ingredients. Add in soup and water.
3. Mix thoroughly.
4. Pour over chicken.
5. Cover pan tightly with foil.
6. Bake at 325F for 2 hours. Let sit 10 minutes before serving.