Butch's Chicken and Rice

1. 1

   Boil chicken breast, debone and shred.

2. 2

   Next finely dice celery.

3. 3

   Quarter carrots and dice into small pieces.

4. 4

   In a clean deep dish frying pan or large pot, on medium heat, saute carrots and celery in the butter until celery is soft.

5. 5

   Place bouillon cube in cup of hot water to dissolve and then pour into the pot of carrots and celery.

6. 6

   Cover and let it simmer until carrots are soft about 5-10 minutes.

7. 7

   Next add cream of chicken and stir until smooth.

8. 8

   Then add basil, parsley and white pepper, stir.

9. 9

   Finally add the shredding chicken breast and stir.

10. 10

    Turn heat down to low and cover for 8-10 minutes.

11. 11

    Serve over rice!

* Per serving · 4 servings · Values may vary.

No additional tips available.