1 1/2 pounds skinless, boneless chicken breast halves
1 cup butter flavored shortening
salt and pepper to taste
1 1/4 cups chicken broth
1 (14.5 ounce) can brown gravy
3/4 cup diced celery
1 (8 ounce) can creamed corn kernels, liquid reserved
Preheat oven to 375 degrees F (190 degrees C).
Place chicken into a large, stockpot with water to cover. Place roasting pan on platter, and pour in gravy. Bring to a place where the liquid can drip off the center.
Place chicken on the roasting pan, with gravy covered. Brush cooked chicken with 1 cup butter flavored shortening. Spoon gravy into roasting pan. Ladle gravy. Bake for 1 hour, or until chicken is tender.
Stir brown gravy into roasting pan. Spoon brown gravy to chicken; cook over medium heat 20 minutes, stirring occasionally.
Meanwhile, place celery, creamed corn, celery salt, and chicken broth over medium heat. Bring to a boil, stirring. Reduce heat to low; stir rice into gravy mixture every 15 minutes. Simmer for 20 minutes.