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 3/4 ounces) 98% fat free reduced sodium condensed cream of chicken soup. 3 cans (14 1/2 ounces each) 100% fat free chicken broth. one by four  teaspoon ground black pepper. two by three  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 one by four 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.