Chicken And Rice Casserole

Does anyone have the recipe for chicken and rice casserole Craig Claiborne original (not the new version) of the New York Times Cookbook?

CHICKEN & rice casserole

4 chicken breasts
1 can cream of celery
1 can cream of chicken
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1 / 2 teaspoon seasoning Bell's Poultry
3 cloves garlic, minced
1 cup Minute Rice

Mix the cans of soup with rice in bottom of slow cooker. You can replace the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery).
Add the diced celery, onion and garlic and stir. Dip the chicken in the soup.

Increase heat to high heat for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high heat for 3-4 hours.

Variation: leave out the rice and serve over noodles cooked Pennsylvania style wide.

Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.

Do not use the "keep warm" setting up the "kitchen" settings for extended periods. Sometimes the high setting will cook and you will lose the benefits of using a crock pot. The high setting is best used to provide food to a safe temperature quickly before you start cooking to slow the "average" or "Normal" setting.

Check your manual for best results!