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1 c. chopped celery
1 c. thinly sliced carrots
3 green onions
1 (16 oz.) can tomatoes or
1 Tbsp. dried parsley flakes
2 tsp. salt
dash of pepper
2 1/2 to 3 lb. stewing
chicken, cut up
3 c. water
1 3/4 c. uncooked rice

Combine all ingredients, except rice, in 3 quart casse-
role (glass). Cover with glass lid. Microwave 20 minutes on
High (about 160 degrees). Turn chicken pieces over. Recover. Micro-
wave 50 to 60 minutes on Medium (simmer) or until meat, cut
near bone is no longer pink. Remove chicken from broth; set
aside. Stir in rice; recover. Cook 15 to 20 minutes on Medium
or until rice is cooked. Remove chicken from bones, cut up,
add and mix well. Recover. Cook 2 to 3 minutes until hot.
Let stand 5 minutes, covered. Makes 4 to 6 servings.

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