3 fryers
1 sm. box rice
1 c. chopped green onions
2 tbsp. poultry seasoning or sage
1 c. chopped celery
1 c. chopped green peppers
2 cans cream of chicken soup

Place fryers in 2 quarts of water; add salt as needed. Cook until tender. Remove fryers, reserve broth. Cook rice as directed on package; do not overcook. Drain and place in a large mixing bowl.

Add celery, onions, green pepper, soup and chicken broth in a saucepan and cook over low heat until tender. Add sage or poultry seasoning to rice; pour in soup mixture. Place in casserole and bake in 325 degree oven for 15-20 minutes.