COUNTRYSIDE CHICKEN BAKE

1 cup rice, uncooked

1 cup celery slices

3/4 cup onion, chopped

2 tea. parsley flakes

1/8 tea. pepper

10 3/4 oz. can condensed cream of mushroom soup

3/4 cup Miracle Whip or Reduced Calorie Salad Dressing

1 1/4 cups water

3 chicken breasts, split, skinned

Place rice in greased 12 X 8" baking dish. Cover with combined vegetables and seasonings. Combine soup and salad dressing; mixing well. Gradually add water to soup mixture, until well blended. Pour half the soup mixture over vegetables; top with chicken and remaining soup. Bake 350', 1 hr. until chicken is tender.

CRISPY BAKED CHICKEN

2 1/2 to 3 lb. broiler fryer, cut up, skinned

3/4 cup Miracle Whip Salad Dressing or Light Reduced

1 cup Cornflakes crumbs

1/2 cup grated Parmesan cheese

dash of salt and pepper

Brush chicken with salad dressing; coat with combined remaining ingredients. Place in 13 x 9" baking dish. Bake 350' for 1 hr. or until tender.