Chicken and Rice Bake

Ingredients

• 1 Tablespoon butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 1/2 cups Cream of Chicken soup - gluten free (or gluten free Cream of Mushroom soup
• 2 cups milk
• 1 small jar of chopped pimentos (optional)
• Lawry's seasoning (or a seasoning mix of your choice and add paprika)
• Salt & Pepper
• Boneless Chicken Breasts cut lengthwise in half

Directions

1. In a medium size skillet, melt butter over medium heat.
2. Add onion and celery and saute over medium heat until tender.
3. Mix Cream of Chicken soup, milk and pimentos.
4. Add rice to bottom of 9 x 13 inch baking dish.
5. Stir in soup/milk/pimento mixture.
6. Distribute celery and onions over everything.
7. Sprinkle Sawry's seasoning salt over mixture.
8. Lay 8 Chicken breast pieces over the top.
9. Season with salt and pepper.
10. Cover with aluminum foil and bake for 40 minutes at 350 degrees.
11. Remove aluminum foil and bake an additional 15 minutes or until chicken is done.
12. Remove from oven, sprinkle with grated Parmesan cheese

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