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| 4 med |
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Carrots, coarsely chopped |
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| 1 cup |
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Onion, chopped |
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| 2 cloves |
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Garlic, pressed |
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| 4 cups |
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Chicken, cooked, chopped |
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| 1/2 cup |
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Lemon juice |
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| 2 cans |
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Cream of chicken soup |
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| 5 cups |
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Water |
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| 5 tsp |
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Bouillon granules |
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| 1/2 tsp |
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Black pepper |
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| 2 Tbs |
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Parsley |
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| 1-1/3 cups |
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Uncooked long-grain rice |
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| 1 |
Spray saucepan with cooking spray. Over medium heat, Add carrots, onion and garlic. Cook and stir 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil. |
| 2 |
Stir in rice; reduce heat. Cover; simmer on med-lo for 15-20 minutes or until rice is tender. Remove from heat; stir in parsley just before serving. |
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| Servings: 12 |
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| Recipe Source |
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Author: Emily Chapman |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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