26th of January Chicken

Tracy's note: I have no idea what the story is behind the recipe's title, but it's interesting!

4 large chicken breasts
1 tsp. salt
instant chicken bouillon
2 c. rice
1/2 tsp. salt
4 Tbsp. butter
1 can diced carrots (with juice)
1/2 c. chopped or diced pimento
1 c. raisins (golden preferred)
2 Tbsp. chopped parsley
1/4 tsp. black pepper
1 can cream of chicken soup
1 can cream of celery soup
1 can milk

Boil chicken breasts with 1 teaspoon salt in water to cover. When done, remove from bone and dice. Discard bones. Set chicken aside. Add enough water to stock to bring to 4 1/2
cups. Add 1 teaspoon of instant chicken bouillon per cup of water added. Add rice and 1/2 teaspoon salt. Boil for 14 minutes or until rice is done. Stir in butter, carrots, pimento, raisins, parsley, black pepper and diced chicken. Spoon into well buttered 3 quart casserole. Bake at 325 degrees for 1 hour. Use cream of chicken soup, cream of celery soup and milk
for a sauce.

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