LOVE THIS RECIPE!!!I just made this recipe for lunch today and it is so good! This recipe comes from my Pampered Chef "It's Good for You!" Cookbook pg.35. My family loves it, I love it, and I think you will love it too!
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
2 Tbls snipped fresh parsley
1 garlic clove, pressed
1 (10 3/4 oz) can 98% fat-free reduced-sodium condensed cream of chicken soup
3 (14 1/2 oz) cans 100% fat-free chicken broth
1/4 tsp ground black pepper
2/3 cup uncooked long-grain white rice
1. Chop chicken, carrots and onion using Food Chopper. Zest one lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Finely snip zest using Kitchen Shears. Juice lemons using Juicer to measure 1/4 cup juice. Snip parsley using Kitchen Shears; set aside.
2. Heat Professional (4-qt) Casserole over medium heat until hot. Lightly spray with nonstick cooking spray. 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.
Makes 8 servings. (1-1/3 cups each)
1 serving= 6 Weight Watchers Points Plus Points
****Update: Thanks Chef Competition at Home, for the picture...