Boil the chicken breasts until done then cool
and cube. Cook the carrots, celery, rosemary,
green onion, garlic and salt and pepper in the
chicken stock. Add the rice and water, cook
until rice is almost done. Add canned soup,
half and half and cubed chicken. Let simmer for
a few minutes being careful not to let it burn
on the bottom. Take off heat, add frozen peas
and serve.
Serving
Suggestions
We like to eat this with a loaf of fresh, French bread from the bakery. Enjoy!
Originally Submitted
2/13/2015
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