1 chicken or pieces of your choice
2 c. white long grain rice
enough water to make 5 cups with chicken stock (see below)
1 can cream of mushroom soup
1 can cream of celery soup
2-4 ribs of celery chopped
1 onion, chopped
1 c. frozen peas with carrots
2 T. dried parsley
1 clove garlic, minced
salt/pepper to taste
sage to taste

Boil chicken until done; debone and cut into bite-size pieces. Measure leftover broth and add enough water to it to make approximately 5 cups. Bring to a boil; add frozen veggies, celery, onion, garlic. Lower heat to medium and cook until veggies are tender.

Stir in rice and remaining ingredients including chicken pieces. Lower heat to simmer; simmer on low for 25-30 minutes or until rice is tender.

Makes a huge pot; serves appr. 8-10 servings.

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