6 chicken livers, or more to taste
2 tbsp. butter
1/3 c. onion, minced
2 tbsp. parsley, minced
5 oz. pkg. precooked rice
1/4 c. celery, chopped fine
1/4 c. butter
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. poultry seasoning
1 can chicken gumbo soup, boiling
3/4 c. boiling water

Saute livers and remove from pan. Chop and add 1/4 cup butter to pan where livers were cooked. Add rice, celery, onion, parsley, and livers. Stir over low heat a few minutes. Add all seasoning; add boiling soup and water. Stir over low heat until liquid is absorbed. (Rice will not be fully cooked.)

Stuff chicken or place in casserole and bake 30 minutes at 350 degrees.