Chicken Casserole

1		whole raw chicken
4		fresh basil leaves
2  tablespoons		onion flakes
6		leafy celery stalks
1  lb.		carrots
1-1/2  cups		raw brown rice
1  cup		(whole can) Healthy Request Cream of Mushroom Soup

Tip: For nutritional information on all the ingredients in Chicken Casserole just click on each ingredient name. Then adjust the serving size for any Chicken Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Get a whole raw chicken from the butcher. Discard all the wrappings and rinse the chicken thoroughly. If it came with neck and giblets, you can throw them in at first for flavor, but they'll have to be discarded later.

Place whole raw chicken, breast side up, into pressure cooker.
Add leafy celery tops and one chopped carrot.
Add basil leaves, onion flakes, and 2 cups of water.
Cook at high pressure for 5 minutes per pound of chicken.
While you wait, slice remaining celery & carrots.

After natural release, remove chicken to carving board to cool.
Strain broth and return it to the pressure cooker.
Add rice and sliced vegetables.
Cook at low pressure for 15 minutes (25 for brown rice).
While you wait, pull the meat off the chicken and dice it.

After natural release, stir in the diced meat and the can of soup.
Set out flavored salts, and serve.