In large heavy soup pot —
Add 64 ozs. chicken stock
2 tablespoons butter
2 cups chopped (small) white potatoes
2 cups chopped carrots
2 cups chopped celery
1 cup chopped onion
5 large boneless chicken breasts, cut into small pieces
Simmer until almost tender and add 1/4 teaspoon Mrs. Dash Seasoning.
Stir regularly
Whisk together 1 can cream of chicken soup + 1 soup cans of 1/2 & 1/2 milk and add to heavy soup pot.
Whisk together one can of cream of celery soup + one soup can of water and add to the soup pot.
Whisk and stir until soup liquid is smooth.
Add 1 1/2 cups brown rice.
Continue to check and stir — it will stick.
Simmer until rice is cooked. Add seasonings.
Refrigerate after it cools.
NEXT DAY
Before serving, add 1 can chicken stock and reheat–otherwise it will be too thick.
This can be frozen for 1-2 months.
