Chicken Supreme Casserole
|Uncooked instant rice||1 Cup (16 tbs)|
|Carrot||1 , scraped and shredded|
|Celery stalk||1 , finely chopped|
|Minced fresh parsley||1 Tablespoon|
|Canned cut asparagus||15 Ounce, undrained (1 can)|
|Chicken breast halves||6 , skinned and boned|
|Soy sauce||1 Tablespoon|
|Canned cream of celery soup||10 3⁄4 Ounce (1 can)|
|Water||1 Cup (16 tbs)|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
Layer first 5 ingredients in a lightly greased 12- x 8- x 2-inch baking dish.
Arrange chicken on top; sprinkle with soy sauce, salt, and pepper.
Cover and bake at 350° for 45 minutes.
Combine celery soup and water, mixing well.
Uncover chicken, and pour soup over top.
Sprinkle with the stuffing mix.
Bake, uncovered, 15 minutes or until lightly browned.