1 tbsp vegetable oil
4 skinless, boneless chicken breast halves
1 can Campbell's cream of chicken soup
1 1/2 c. water
1/4 tsp pepper
1 1/2 c. uncooked Minute rice
2 c. fresh or thawed frozen broccoli flowerets

Boil chicken on stove first for an hour. Cool chicken, pick off meat and chop. In a crock pot add chicken, some of the broth from boiling, 5 carrots, 4 stalks of celery, 1 onion, 4 garlic cloves, chopped,1 1/2 to 2 c. peas. Season with regular and season salt, pepper, sprinkle of sage. Cook on low overnight. Great for Sundays.

Optional: Sprinkle in a little soy sauce or worcestershire sauce to taste, or 1 c. wide noodles.