Ingredient !
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
half cup chopped onion
1-2   lemons
2 tablespoons snipped fresh parsley
1   garlic clove, pressed
1 can (10 ounces) 98% fat free reduced sodium condensed cream of chicken soup
3 cans (14 half ounces each) 100% fat free chicken broth
half teaspoon ground black pepper
1 cup uncooked long grain white rice
Preparation !
Chop chicken, carrots and onion and using Food Chopper. Zest one lemon using Zester Scorerto measure 1 teaspoon zest. Finely snip zest using Professional Shears. Juice lemons using Juicerto measure half cup juice. Snip parsley using Professional Shears set aside.
Lightly spray (4 quantity) Casserole with nonstick cooking spray over medium heat until shimmering. Add carrots, onion and garlic pressed with Garlic Press cook and stir 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper bring to a boil. Stir in rice reduce heat. Cover simmer over low heat 15-20 minutes or until rice is tender. Remove from heat stir parsley into soup just before serving.