6 Chicken breasts
Butter
3 cn Cream of chicken; (10 oz)
Soup
3 tb Celery flakes
2 tb Thyme; rubbed
Salt to taste
2 c Brown or yellow rice; cooked
Chicken broth
Rinse chicken and pat dry. Saute in butter in ovenproof skillet; remove
to
plate. Add soup to skillet, stirring to deglaze. Add celery flakes,
thyme,
and salt. Stir in rice. Arrange chicken over top. Bake at 350F for 30
minutes, adding chicken broth if needed for desired consistency.
