Ingredients
2 cups uncooked instant rice1 package (16 ounces) frozen broccoli cuts, thawed1 medium onion, chopped1 celery rib, chopped2 tablespoons minced fresh parsley1 teaspoon salt6 boneless skinless chicken breast halves (4 ounces each)1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1-1/4 cups water3/4 cup process cheese sauce1/2 cup Italian salad dressing1/2 cup 2% milkFresh red currants, optional
Preparation
Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables.
In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.
Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.
