Chicken and rice casserole

Just my notes on the old standby. I like more rice and veggies, and not so much soup.

4 chicken breasts
1 can cream of chicken soup
1 1 /4 cups rice
2 cans milk
3/4 of an onion
2 carrots
2 stalks celery
Thyme, pepper and Johnny's garlic salt to taste.

Brown chicken and set aside. Saute chopped onion, celery and carrot in a little butter.  Pour into 9x13 pan. Whisk milk and soup together and pour into 9x13 pan. Add rice and seasoning. Bake at 350 degrees convection for 15 minutes, then add browned chicken to the top and bake about 30 minutes more, until chicken is 170 degrees internal temp and rice is soft.