4 pounds chicken roaster
3 cups water
1 teaspoon poultry seasoning
1/4 teaspoon thyme
1/8 teaspoon pepper
1/4 teaspoon paprika
1/2 cup milk
1 1/2 cup crushed seasoned bread crumbs
1/4 cup chopped onion
1/2 cup sliced carrots
1/4 cup chopped celery
1/4 cup peas
3 cups of instant rice
1/4 teaspoon salt
2 eggs
1 cup shredded cheddar cheese
1/4 teaspoon pepper
Dash of paprika
1/8 teaspoon sage
1/2 teaspoon poultry seasoning
2 tablespoons lemon juice
1/2 cup milk
2 cans (10.75 ounce) cheddar cheese soup

Place chicken in a 4 quart Dutch oven and add 3 cups of water and seasonings. Bring to a simmer and cook approximately 45 minutes. When chicken is done, remove it from the pot and place on a dish. Place the stock
remaining in the pot into a gravy separator and strain to remove any undesired particles and fat from getting into the stock.

Add water to the stock until you have 4 cups of liquid. Place stock back into the Dutch oven. Add onion, carrots, celery and peas to the stock; cooking about 20 minutes (less if using frozen mixed vegetables).

After 20 minutes, stir in 3 cups of rice and return to a boil, remove from heat and cover. Now, return to the chicken. Discard the skin, remove and shred the chicken meat and place in a large mixing bowl. Add the chicken,
the salt, pepper, paprika, sage, poultry seasoning, lemon juice, milk, eggs and cheddar cheese soup. Mix well.

When the rice has absorbed the water, add the rice and vegetable mixture to the chicken in the mixing bowl and mix until the rice and vegetables are distributed evenly throughout the dish. Put the casserole mixture into a
9x13 inch pan, sprayed with vegetable spray. Sprinkle the bread cubes over the mixture and place in a 375 degree oven for 25-30 minutes. Do not cover.

Five minutes before the end of the baking time, sprinkle the shredded cheddar cheese over the top of the casserole and return to the oven.

Makes 6-8 servings.