Ingredients:
4/5 chicken breast
3 to 4 cans of chicken broth
4 tsp. lemon juice
2 cans cream of chicken soup
2 tsp. parsley flakes
salt and pepper to taste
White rice
Directions:
Bake chicken in 1/2 cup water and 2 tsp. lemon juice
Cover with foil 350 for 45 minutes.
In Dutch oven add 2 cups water, broth, cream of chicken soup, 2 tsp. lemon juice, parsley flakes and salt and pepper. Simmer on low while chicken is baking.
After chicken has baked shredded and add to soup mixture. Simmer for 30 minutes
Make 1 1/2 cups of rice to 3 cups of water. Add rice and simmer for 5 minutes...Enjoy!!!
Pictures to come...I just wanted to get the recipe typed in!!!
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