Chicken Jambalaya
1/2 cup onion, chopped
4 cup chicken, cooked and diced
1 tsp salt
1 qt. chicken broth
1 cup celery, diced
1 1/2 cup carrots, diced
1/8 tsp. black pepper
1 cup rice,uncooked
1/4 cup butter, margarine, or chicken fat
2 Tbsp parsley, minced
In 2-quart saucepan, cook onion and celery in butter until golden brown.
Add chicken broth, rice, salt and pepper; cover and cook over low heat 20
minutes. Add chicken and carrots; cook 15 minutes longer, or until carrots
are tender. Sprinkle with parsley and serve.
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