Creamy Chicken Rice Casserole

• 1 broiler/fryer chicken (3 to 3-1/2 pounds), 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 (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 celery ribs, diced
• 2 medium onions, diced
• 1 medium carrot, grated

1. Place the 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.
2. Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350u0b0 for 55 minutes or until rice is tender.

chicken, water, salt, garlic, thyme, long grain rice, condensed cream, condensed cream, celery, onions, carrot

Taken from www.tasteofhome.com/recipes/creamy-chicken-rice-casserole/ (may not work)