Boil chicken breasts in water. Chop stock of celery and 1/2 carrot and parsley flakes, salt, and pepper in water. Cook 45 minutes to 1 hour; then debone meat and cube. Save enough broth to cook minute rice for number of people desired.

In large skillet melt 1/8 stick of butter and 1 to 2 bell peppers diced; cook until peppers are tender. Add 1 jar diced pimentos, 1 chicken bouillon cube (no water), and 2 cans cream of mushroom soup diluted with one can water.

Use paprika and cook until thickened or bubbly. Serve over rice. Serve with peas and/or relish plate for a dinner.