Chicken Walnut Rice Stuffing Casserole

• 4 chicken breasts (sauted any way you like)
• 2 cups rice
• 4 12 cups water
• 2 cups celery
• 14 cup celery leaves
• 1 cup walnuts
• 1 onion
• 2 teaspoons salt
• 1 12 teaspoons poultry seasoning
• 14 teaspoon pepper
• 12 cup butter
• 1 cup mushroom
• 2 chicken bouillon cubes

1. Saute minced onion, finely chopped celery in the butter for 5 minutes.
2. Add rice and saute for 5 minutes more until rice is golden brown then add water to onions, celery and rice and bring to a boil.
3. Then add chicken bullion cubes simmer for about 20 minutes until most of the water has been evaporated or absorbed.
4. Add seasonings, salt and pepper, chopped mushrooms, minced walnuts, and celery leaves and poultry seasonings add chicken on top of casserole.
5. Bake for 1 hour @ 275 or 300 degrees.

chicken breasts, rice, water, celery, celery, walnuts, onion, salt, poultry seasoning, pepper, butter, mushroom, chicken bouillon cubes

Taken from www.food.com/recipe/chicken-walnut-rice-stuffing-casserole-308722 (may not work)