1 1/2 c. long grain rice, cooked per pkg. directions
4 chicken breasts with skin on
4 cans Campbell's chicken broth
1 c. celery, chopped
1 c. carrots, sliced
Salt and pepper to taste

Cook the rice as directed on the package and set aside. Boil chicken in salted water until tender and falling away from bone (about 1 1/2 hours). Remove chicken and when cool enough to handle, pull chicken from bone. In large saucepan empty the cans of chicken broth along with the broth from the chicken breast (this should be strained first) and add the celery and carrots with salt and pepper to taste and cook until vegetables are done to your taste. When completely done, add the chicken and rice and heat for about 5 minutes. Freezes well.