1 broiler-fryer chicken (3-3 1/2 lbs), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long-grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

place chicken, water, salt, garlic and thyme in a large kettle
or dutch oven. cover and cook until chicken is tender, about 1 1/4 hours. remove chicken; cool. debone and cut into chunks. skim fat from broth. place 3 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. place in a greased 13″x9″x2″ baking dish. cover and bake at 350 degrees for 35-40 minutes for until rice is tender.

6-8 servings