Chicken and Rice

by Laura Johnston

6 c. water
3 c. rice

Bring water to a boil. Add rice and stir until it starts to boil. Turn down heat to simmer and cover with lid for 20 minutes. Do not pick up lid, but keep on lowest heat.

2 c. cooked chicken, chopped up
3-4 cans cream of chicken soup (cr. of chicken with herb is yummy)
1 c. chopped celery
1/2 c. slivered almonds
Mayonaise


While you cook chicken and rice, use 1 can of chicken broth and 1 c. chopped celery and boil for a couple of minutes. Mix hot rice, chicken, cans of soup, and 1 cup mayonaise, 1/2 c. slivered almonds and celery with broth in large pan or bowl. Pour in 9x13 in. pan and bake at 350 for 20 minutes.