4-4 1/2 lb. chicken breasts & thighs
1 lg. can tomatoes
1 lg. handful chopped parsley
1 chopped green pepper
6 stalks, chopped celery (including tops)
4 chopped med. onions
Salt & pepper to taste
1 tsp. garlic powder
1 box rice

Cook chicken and all of above ingredients except rice in 2 quarts water until tender. Remove chicken. In liquid cook rice and salt. Break chicken in large chunks. Put back in liquid. Put all into large casserole or 10 x 13 inch baking dish. Bake at 350 degrees about 45 minutes. Cover top with square cheese and bake until brown and melted.