1 1/2 to 2 pounds of boneless, skinless chicken breasts
salt
pepper
poultry seasoning
8 ounces sliced mushrooms
1 cup diced celery
large can or box of fat free chicken broth
1 cup uncooked rice
2 tablespoons vegetable oil
1 small onion diced
2 cloves garlic minced

Sprinkle chicken breasts on both sides with salt, pepper and poultry seasoning.
Cut into 1 inch cubes. Add oil to a large saucepan or Dutch oven. Brown the
chicken, onions and garlic.
Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for
30 minutes.