4-6 pieces boiled chicken with skins off
1/4 to 1/2 c. tomatoes, diced
1/4 to 1/2 c. green peppers, diced
1/4 to 1/2 c. mushrooms, diced
1/4 to 1/2 c. celery, diced
2 1/4 c. Minute brown rice (or equivalent)
2 tsp. basil
Water chestnuts (optional)

Cook the rice. Cut and bone the chicken. Dice the vegetables. Add basil and lightly salt and pepper. Toss it all in a large casserole dish. Put in preheated oven at 275 degrees for 20-25 minutes.

Serves 4. Serve with soy sauce.