Chicken and Rice recipe

3 boneless chicken breast

water

4 C. cooked long grain rice (I used 2 boil in bag rice bags)

1 small onion, chopped

1 stalk celery, diced

1 T. butter

1 10.5 oz. can cream of mushroom soup

1 10.5 oz. can cream of chicken soup

2 C. chicken broth (I used the water I cooked the chicken in and added a bullion cube to it to enhance the flavor)

1 C. shredded sharp cheddar cheese (optional, my Mama never used cheese in hers, but I like it in mine)

salt and pepper to taste

Place the chicken in a pot and cover with water, cook over medium high heat till cooked through (about 35-40 minutes). Meanwhile, cook the rice (if you like doing it from scratch...I admire you, but the boil and bag works great), set aside. Sauté the onion and the celery in the butter till tender, about 4-5 minutes. Remove the chicken from the pot and place in a large bowl, allow to cool so you can shred it. Once you have shredded the chicken into the bowl add in the soups, onion and celery, rice, broth, cheese, salt and pepper. Combine well and pour into a 9x13 casserole dish. Bake at 350 degrees for 40-45 minutes.

Recipe from Janet's