Linda Bedford's Chicken and Rice

2 chickens--cooked and deboned (broken into small pieces)
Chicken broth (from cooked chickens and then I add 1 lg. can of broth)
2 cans cream of celery soup
2 cans cream of chicken soup
2 cans cream of mushroom soup
3 3/4 cups of rice (uncooked)
Salt and pepper
Milk ( will reference amount in directions)

Mix in big roaster pan the cans of soup and chicken broth ( I use a whisk to make sure it is mixed well)
Add approximately a quart of milk
Stir in chicken, rice, salt and pepper and stir
Add milk to approximately 1-2" from top of pan

Put lid on and bake for about 4-5 hours at 275 degrees. This is great for a Sunday supper...put on early in morning and it will be ready after church. If too soupy, bake with lid off for the last 10-20 minutes. If not enough liquid, add a little more milk. If at homes, stir once during cooking process.
This makes great leftovers.



*I made Linda's recipe and it is wonderful. The kids loved it. I added in 2 c. carrots, 1 can of corn and 1 can of peas. I'm sure you could add any veggie that your family likes.*