1 tablespoon vegetable oil
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (15 ounce) can whole kernel corn, drained
2 cubes chicken bouillon, crumbled
2 cubes chicken bouillon granules
In a large bowl, warm oil over medium heat. Stir in onion, carrot and celery. Cook, stirring constantly, until onion is tender, about 5 minutes.
Stir chicken bouillon cubes into onion mixture. Bring to a boil, stirring constantly. Boil 5 minutes, stirring constantly.
Stir in chicken and chicken broth, stirring until blended. Reduce heat to medium, and stir in chicken bouillon cubes. Cook one minute more.
Stir rice into egg mixture. Adjust rice cereal portions and seasonings.