Chicken Rice Stove Top Dish

This is a small but tasty and easy recipe that uses leftover chicken. I like the fact that it does not have any canned creamed soup in it. I usually serve it in a bowl along with Red Lobster Cheddar Bay Biscuits Copycat. Enjoy:)

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1⁄2 cup  thinly sliced celery
• 1⁄4 cup  chopped onion
• 3  tablespoons butter
• 2  cups chicken broth, possibly more
• 2  medium carrots, halved and thinly sliced
• 2⁄3 cup  uncooked long grain rice
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups  cubed  cooked chicken
• 1  tablespoon  minced fresh parsley

Directions

1. In a small saucepan, saute celery and onion in butter.
2. Add broth, carrots, rice, salt, and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
4. Stir in chicken and parsley.
5. Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.