Chicken Breasts Supreme
|Whole chicken breasts||3|
|Water||3 Cup (48 tbs)|
|Celery tops||1⁄4 Cup (4 tbs) (Handful Of)|
|Precooked rice||2 Cup (32 tbs)|
|Chicken gravy||1 Can (10 oz)|
|Ready mix bread stuffing||1⁄2 Cup (8 tbs)|
Combine chicken breasts with water, salt, peppercorns and celery tops in a medium size saucepan; cover.
Cook 20 minutes, or until tender.
Strain broth into a 4 cup measure; pour in water, if necessary, to make 2 1/2 cups.
Let chicken stand until cool enough to handle, then remove skin and bones; cut meat into serving size pieces.
Cook rice in 2 cups of the broth in same saucepan, following label directions.
Stir remaining 1/2 cup broth into chicken gravy in small saucepan; heat slowly just until bubbly.
Spoon rice into 8 cup baking dish; top with chicken pieces; pour gravy over.
Melt butter or margarine in small saucepan; stir in bread stuffing.
Sprinkle on top.
Bake in a hot oven (400Â°) 20 minutes, or until bubbly hot.