4 chicken breasts, skinned
1 lb. butter
1 onion
2 grated carrots
1 can each cream of celery, chicken, and mushroom soup
Chicken bouillon
1 bag extra wide noodles
1 c. cooked rice
1/2 green peppers, chopped
3 celery stalks, chopped

Boil chicken until done in Dutch oven full of water. Add vegetables and soups. Simmer until well blended. Add noodles and cook until tender, then add rice.