One 10 oz bag of yellow rice (Vigo if you can find it) or 2 5 oz.
bags

One 9.75 oz can of Swanson's Chunk Chicken (or other brand if you
prefer), flaked into small pieces

Two 14.5 oz cans of chicken broth

Two ribs of celery, chopped

2 tablespoons oleo

Combine all ingredients, bring to a boil, reduce to simmer and cook
NO MORE THAN 20 minutes. Remove from heat and let steam.

Serve with one green side dish (we usually have asparagus) and
Glorified Beets.

Glorified Beets for Two (recipe can be doubled):

One can sliced beets

1/2 cup grandulated sugar

Kicked Up Vinegar (pour one 12 oz bottle of Heinz Gourmet Salad
Vinegar into a sealable bowl; save bottle. Add one peeled, sliced
cucumber and one sliced medium yellow onion. Refrigerator overnight.
Remove veggies and eat; reserve Salad Vinegar, pouring it back into
its bottle. Keeps for up to two months in cupboard)

If you don't want to make the Kicked Up Vinegar or don't have the time,
12 oz of Vidalia Onion Salad dressing works equally well.

Put beets in bowl, sprinkle on sugar then cover with Kicked Up
Vinegar. If you want warm beets, heat in microwave. If you want cool
beets, make this a day ahead and refrigerate. The blend of the
onions and cukes in the vinegar add something really special to the
beets!