2 1/2 or 3 lb. chicken
salt and pepper to taste
1 c. chopped celery
1 c. chopped green pepper
a little red pimento pepper
3 tbsp. butter
1 can cream of chicken soup (undiluted)
1 c. rice (uncooked; may use spaghetti)

Cook chicken in very small amount of water with salt and pepper until tender. Cut up as for salad. Sauté celery and pepper in butter. Mix with chicken and soup. Cook rice and put in casserole dish. Push to sides of dish and fill center with chicken mixture. Sprinkle top with paprika. Put in oven and heat for about 20 minutes or until bubbly. (Can be made day ahead, except for baking time.)