4 (13 3/4 oz.) cans chicken broth
1 c. water
6 leeks, split, cut in 1 inch pieces
1 to 2 tsp. salt
1 tsp. BLAIR garlic powder
1 tsp. BLAIR onion salt
1/4 tsp. BLAIR black pepper
1 c. quick cook rice
1 c. cubed, cooked chicken
1 c. celery, diced
2 tbsp. minced parsley
2 tsp. BLAIR butter flavoring

Combine broth, water, leeks, salt, onion salt, garlic powder, pepper and celery in saucepan. Bring to a boil, reduce heat and simmer 15 minutes or until leeks and celery are just tender. Add rice and chicken. Cover, remove from heat and let stand 5 minutes. Sprinkle with parsley. NOTE: 2 bunches of scallions cut into 1/2 inch strips may be substituted for the leeks.