1. Cook together until chicken is done: 8 cups water, 4 chicken breasts, 10 chicken bouillon cubes, 1/2 cup chopped onion (I used 1/4 cup dried onion), 1/4 cup parsley (I used 2 Tb dried parsley), & 1/2 tsp. Pepper. Remove chicken from broth. Cool and cube. Add in at step #6.

2. To broth add and bring to a boil: 2 quarts water

3. Add and cook for 10 minutes: 6 carrots, sliced

4. Add and cook 10 minutes, or until done: 4 medium potatoes, peeled and cubed and 6 ounces noodles (broken up fettuccine noodles work best)

5. Remove from heat and add: 3/4 lb. Velveeta (I use the light Velveeta)

6. Add: 3/4 cup minute (instant) rice and cubed chicken.

7. Stir, cover and let stand for 10 minutes before serving.

From Diane Story's Kitchen

From : Denise Rounds