Ingredients
- Servings: 4
- 1 (11 1/2 ounce) can chicken and rice soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 1/4 cups water
- 1 cup cooked chicken, diced
- 2 tablespoons lemon juice
- pepper
- fresh parsley, minced
Recipe
- 1 in a 3 quart saucepan, combine soups and water, mix well.
- 2 heat through.
- 3 add chicken if desired.
- 4 stir in lemon juice and pepper.
- 5 garnish with parsley, if desired.
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