1 (106 oz.) pouch pkg. Campbell's frozen pouch Spanish rice entree, thawed
1 qt. water
1 pt. celery, diced
2 lbs. frozen cut green beans
2 lbs. cooked, diced chicken
1 lb. cod or halibut fillets, cut in 1 inch pieces
8 oz. clams in the shell, cleaned

Slit one end of pouch package. Spread rice into 1 baking pan (12 x 20 x 2 inch); cover. Bake at 400 degrees for 45 minutes. meanwhile, in large pot over medium heat; heat water to boiling. Add celery; cook until tender-crisp (about 5 minutes). Add green beans and chicken; cook 5 minutes more. With slotted spoon, remove vegetables and chicken, reserving liquid. Add fish and clams to reserved liquid in pot. Cook 3 minutes or until fish flakes easily and shell fish opens. With slotted spoon, remove fish. Gently stir vegetables, chicken, and fish into Spanish rice. Garnish with clams. Makes 1 1/2 gallons; 24 (8 ounce) servings.