1/2 cup water
1 (10.25 ounce) can condensed cream of chicken soup
1/2 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked, cubed chicken breast meat
1/2 cup rice
1 (10 ounce) can crushed pineapple
1 cup brown rice
1 1/2 tablespoons water
In a large saucepan, combine water, chicken broth, celery salt, pepper and chicken. Cover and simmer over medium heat for 30 minutes. Reduce heat to medium and stir in rice, pineapple and rice.
Heat the water to just above a boil. Reduce heat to low and stir in chicken, celery salt, pepper and pineapple. Cook 15 minutes, stirring occasionally.
Stir chicken mixture into the rice mixture, stir until thoroughly combined.
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