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4 boneless, skinless chicken breasts 1/4 c. water 2 tsp. lemon juice salt and pepper to taste 3 c. water 1 1/2 c. Minute rice 2 1/2 c. water 20 oz. cream of chicken soup (2 cans) 30 oz. chicken broth (2 cans) 2 tsp. lemon juice 1 1/4 tsp. parsley flakes salt and pepper to taste Bake chicken breasts at 350 degrees for 45 minutes in 1/4 cup water, 2 teaspoons lemon juice and salt and pepper to taste. Bring 3 cups water to boil in a large pot; take off and pour in Minute rice. Add remaining ingredients. Tear chicken into small strips and add to mixture. Simmer for 20 minutes. Makes approximately 3 1/2 quarts (14 cups). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |