Rice:
Prepare white or brown rice according to package directions.
Sauce:
Boil 2 chicken breasts in a few cups of water with some bouillon and a celery stalk. Boil for approximately 20 minutes until the chicken is cooked through and juices are clear/amber when you cut into the chicken. Remove from water and dice or chop with chopper.
Heat over medium heat:
1 can cream of mushroom soup
Add milk or chicken broth and stir until smooth and desired consistency (I usually add about a can of liquid--maybe a little less or more--depends on how thick you like the sauce.)
Add chicken bouillon powder (a tablespoon or more), salt (1/2 t. or more) and pepper to taste
Stir so it doesn't scorch and heat up the sauce until it is hot and bubbly but not boiling
Add diced chicken and stir in.
Toppings: (Set these up like a salad bar in small bowls or a container with compartments)
Grated cheddar cheese
Pineapple tidbits (drained)
Black olives (medium, pitted, drained--or you can use sliced olives)
Diced tomatoes
Diced celery
Chow-mien noodles
Raw, unsalted sunflower seeds
Frozen peas
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