Baked Chicken And Rice - cooking recipe

Ingredients

2 chicken breasts
1 c. rice
2 c. water
1 can creamed soup (mushroom or celery)
1 c. milk
8 carrots or parsnips

Preparation

Sprinkle rice in the bottom of a baking pan (9 x 13-inch). Pour the water evenly over the rice.
Place chicken on top of rice and water.
Put the carrots or parsnips around the chicken.
In a separate bowl, mix creamed soup with the milk until smooth.
Pour over the chicken and rice mixture.
It should look very soupy. Bake, uncovered, at 325\u00b0 for 1 1/2 hours.