3/4 cups uncooked white rice
2 cups chicken stock
3/4 tsp Kosher salt
1 tsp thyme (divided use)
1/2 to 3/4 tsp curry powder
2 tsp parsley flakes, or 1 heaping TB fresh chopped parsley
1-1/2 to 2 lbs. boneless, skinless chicken breasts
1 can cream of chicken, mushroom or celery soup (low fat or fat-free are fine)
2 ribs of celery, thinly sliced
1 small sweet pepper (red, yellow or orange), diced
3 TB butter, melted
Spray a 7x12" or 9x13" pan with non-stick spray. Cut the chicken breasts into bite-sized pieces (easiest to do this if they're still a little frozen).
Put uncooked rice in sprayed pan. Sprinkle celery and diced sweet pepper over the rice.
Mix salt, 1/2 tsp. thyme, curry powder and parsley into the chicken stock and pour over the rice. Scatter the cubed chicken over rice.
Mix together the cream soup, 1/2 tsp. thyme and melted butter; pour it over the chicken.
Bake, UNcovered at 350 for 1 hour. If the rice has absorbed all the liquid, cover with foil and bake another 15-20 minutes. If there is still liquid around the rice, continue baking another 15-20 minutes uncovered. Can sprinkle with some chopped green onions or parsley flakes to garnish, if desired. Serves 2-3