Chicken & Rice Casserole

This is often the dish I cook when I want to take a meal to someone. It is one of my kids' favorites, and you can make it low fat if you want. It is easy and you have your protein and your starch cooked in one dish. You just have to add a vegetable on the side or a salad. It is an old recipe, but this is my version of it.

Ingredients

2 pounds of boneless, skinless chicken breasts (about 8 pieces of chicken breast)
1 cup of uncooked rice (I haven't used brown rice with this, but if you do and it works well, let me know)
1 package of dry onion soup mix
1 can of cream of chicken soup (I use the 98% fat free, but you don't have to)
2 dashes of celery powder

Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray. Sprinkle the uncooked rice evenly across the bottom of the pan. (This won't look like much, but it it cooks up to make plenty of rice) Put the chicken on top of the dry rice. Sprinkle with the dry onion soup mix. Mix the soup with two cans of water and add the celery powder. Pour over the top of the chicken. Bake covered for about an hour or an hour and a half (depending on how large your chicken breasts are).

Tip: Make sure your chicken is thawed for this recipe. I tried doing it with partially frozen chicken breasts one time, and it took FOREVER to cook. It did not turn out well.