Chicken Duron II

• 2 lbs boneless skinless chicken breast halves
• 1 (10 1/2 ounce) can condensed cream of celery soup
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 4 (10 1/2 ounce) cans water
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 tablespoon fresh coarse ground black pepper
• 2 tablespoons Tony Chachere's Seasoning
• 2 cups long grain brown rice
• 1 (12 ounce) can fat-free evaporated milk
• 1 cup fat-free chicken broth

1. In large saucepan, bring 4 c water & 2 c long grain brown rice to boil.
2. Reduce heat & simmer 50 minutes till done.
3. In stockpot, mix soups, water, broth, & milk over medium heat.
4. Season chicken with salt, pepper, & Tony's.
5. In frying pan, lightly sear chicken in olive oil then add it to the pot.
6. Bring to boil, reduce heat & simmer 25-30 minutes.
7. Serve over brown rice.

chicken, condensed cream, condensed golden mushroom soup, water, olive oil, salt, fresh coarse ground black pepper, chachere, long grain brown rice, milk, chicken broth

Taken from www.food.com/recipe/chicken-duron-ii-220568 (may not work)