Chicken-Rice Casserole

Ingredients

• 8 ounce water chestnuts drained sliced canned
• 0.5 cup celery chopped
• 6  skinned chicken breast halves bone-in
• 10.8 ounce cream of mushroom soup undiluted reduced-sodium reduced-fat canned
• 8 ounce mushrooms fresh sliced
• 3 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup onion chopped
• 0.5 teaspoon pepper 
• 1 cup regular rice uncooked
• 0.5 teaspoon salt 
• 1 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Saute first 3 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 5 minutes or until tender.
2. Add mushrooms, and saute 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.
3. Sprinkle chicken with salt and pepper.
4. Bake, covered, at 350 for 1 hour or until chicken is done.