Creamy Chicken and Rice

6 chicken breasts
2 handfuls of baby carrots (about 30)
4 stalks of celery (cut up)
1 1/2 Tablespoons of minced onion or (1 medium onion cut up)
3 to 4 chicken bullion

Place chicken breasts in a crockpot and cover with water and chicken bullion cubes. Add vegetables and cook on low for 4 to 5 hours. When chicken is tender take out to cool. Cube or shred it. Set aside. In a medium separate pan on stove ADD:

2 cans of cream of chicken or (1 can of cream of celery)
1 cup of sour cream (to taste)
2 Tablespoons of butter
1/2 teaspoon of garlic and herb seasoning
1/2 teaspoon salt
pepper to taste
parsley flakes
Cooked carrots from chicken broth mixture (mash with fork) Add desired amount.
Cooked celery (minced in a blender with a little chicken broth) Add to taste (unless using cream of celery soup)

Combine sauce ingredients together and simmer (If it is too thick I add a little chicken broth) Add cooked chicken and warm throughly. Serve over COOKED RICE!! A family favorite!

-Stephanie Baugh