1 Tbls. butter
1/2 medium onion, diced
4 stalks celery, sliced
1 clove garlic, minced
3-4 chicken breasts, cooked and shredded
2 cans of cream of chicken soup
3 cups chicken stock
1 cup, uncooked, long grain white rice
1/2 tsp. salt
1/2 tsp pepper
1/4 tsp poultry seasoning.
Preheat oven to 425 degrees. Spray a 9X13 baking dish with nonstick
cooking spray. Set aside. Melt butter in a medium skillet. Add onion,
celery and garlic and saute until onion is tender, about 3-5 minutes.
Remove from heat and add to chicken, cream of chicken soup chicken
stock, rice and seasoning in a large bowl. Mix well, and pour mixture
into prepared baking dish and cover with foil. Bake covered for 30-35
minutes or until the rice is tender. Remove foil and bake an additional
10 minutes until lightly browned.
