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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).

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