Recipe of the Week

Chicken and Rice Hot Dish

1 c. celery

1 small onion, chopped

2 TBSP butter

1 1/2 c. chicken broth

1 c. carrot

1 1/3 c. uncooked long grain rice (not instant)

1/2 tsp. salt

1/8 tsp. pepper

2 c. cooked cubed chicken

Parsley (for garnish)

In large skillet, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until rice and veggies are tender.