Chicken And Rice - cooking recipe

Ingredients

6 pieces chicken, skinned and defatted
2 c. brown rice
4 c. water/chicken broth or mixture of both
2 cans cream of chicken soup
2 cans milk

Preparation

Pressure cook or microwave chicken until tender.
Remove chicken from bones while the fowl is warm (easier to do than when it is cold).
Mince into small pieces.
(Pour off broth and use to cook rice in.)
Pressure or boil rice until tender.
Mix and warm chicken soup and milk.
Mix chicken, rice and soup mixture in one bowl.
Serve warm.
Serves 8.