Instructions: 1. Mix the rice, onion, green pepper, celery and salt in a small bowl. Add the water; stir to blend.

2. Divide the whole chicken breasts; you will need 4 pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice mixture into four portions, one portion to each foil piece. Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out. Place one piece of chicken on top of each portion of rice mixture.

3. Blend the soup and milk; spoon equally over the chicken.

4. Thaw the mixed vegetables just enough to separate. Arrange the vegetables around the chicken. Bring long ends of foil up and fold carefully. Fold the two sides up and seal so juice will not run out. Place packs on a cookie sheet in a preheated 375-degree oven for 1 hour, or place packets on preheated grill and grill for 15 mins on each side or until chicken and rice are cooked. Fold back foil and serve in the foil if desired.

NOTES : Easy to prepare. You can make these a few hours ahead and cook when needed or reheat after cooking.

If so, here is a recipe that can be baked in the oven or on a grill.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.