By Andy Roach
- 2 cups rice
- 2 and 1/2 cups water for stovetop, or as specified by the rice cooker instructions
- 1 onion, diced
- 3 celery ribs, sliced
- 1 large carrot, sliced
- 4 halves boneless chicken breasts, skinned
- 1 can low-fat celery soup
Saute onions. Add carrot and celery. Cook for 15 minutes. Add soup and chicken. Cook until chicken is tender, about 20 minutes.
Best to start the rice as soon as you add the soup and chicken, about two dry cups of rice per pound of chicken.