6 whole chicken breasts, boiled
2 c. UNCLE BEN'S® Converted Rice
4 c. chicken broth
1 med. onion, grated
2 cans Cream of Chicken soup
1 1/2 tbsp. tarragon
1 1/2 cans milk
Salt and white pepper
2 pkgs. Herbox instant chicken broth
Paprika

Prepare rice in chicken broth (I use liquid from chicken) by cooking 25 minutes covered. Cut cooked chicken in good size pieces and put in casserole with rice. In another bowl, grate onion and add Cream of Chicken soup and tarragon. Thin this mixture with milk and add salt, white pepper and 2 packages of Herbox chicken broth. Mix well and pour over chicken and rice. Sprinkle top with paprika. Cover and bake in 350 degree oven about 35 minutes. Serves 8.

This casserole can be made the same way using noodles instead of rice. The Tossed Fruit Salad with Celery Seed Dressing is a marvelous compliment to this main dish.

HELPFUL HINT: I always cook my chicken in water with celery, onion, salt and bay leaf so that it's seasoned when it's done.