Cooking Directions

• Heat the broth, poultry seasoning, thyme, carrot, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.
• Stir the chicken in the saucepan and cook until the mixture is hot and bubbling.

Ingredients

• 5.25 cups Swanson® Chicken Broth
• 0.125 teaspoon poultry seasoning
• 0.125 teaspoon dried thyme, crushed
• 1 medium carrot, peeled and sliced (about 1/2 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 1 small onion, finely chopped (about 1/4 cup)
• 0.5 cup uncooked long grain white rice
• 9 ounces Chicken Breast