This is from Sharon Steenblik.
2 cans cream of chicken soup
12 c. water
7 chicken bouillon cubes
3 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
1 c. uncooked rice
2 c. cooked chicken
salt and pepper to taste
seasoned salt to taste
Heat water. Add bouillon, carrots, celery and onion. Add soup and rice. Simmer 25 minutes. Add chicken. Heat and serve.
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