Chicken-Rice Casserole

Ingredients

• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• Vegetable cooking spray
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup uncooked regular rice
• 1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of mushroom soup, undiluted
• 1 cup water
• 1 (8-ounce) can sliced water chestnuts, drained
• 3 tablespoons chopped fresh parsley
• 1/4 cup dry sherry (optional)
• 6 skinned bone-in chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Sauté first 3 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 5 minutes or until tender. Add mushrooms, and sauté 2 minutes. Stir in rice, next 4 ingredients, and, if desired, sherry; spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken. Sprinkle chicken with salt and pepper.
2. Bake, covered, at 350° for 1 hour or until chicken is done.