2 lbs. chicken breast (I used thin sliced breasts because they cook faster)
2 1/4 cups water
4 lemons, juiced (put 2 juiced lemons in 2 separate bowls)
2 cans cream of chicken soup (I’ll attach the homemade recipe I use all the time!)
5 1/4 cups chicken broth
2 cups uncooked rice (whatever brand or kind you like)
Salt & pepper
Parsley flakes (or Italian seasoning blend works too)
Cream of chicken ingredients:
1 1/2 cups chicken stock
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons of season mixture of your choice (I used a mixture of garlic powder, pepper, salt, and Italian seasoning blend)
*Pre-heat the oven to 350 degrees
*Put the chicken breasts, 1/4 cup of water and one of the bowls of lemon juice in a baking pan.
*Season the tops of the chicken breasts with salt and pepper. Cover and bake for 45 minutes if using regular chicken breasts, or 25 minutes if using thin sliced.
Cream of chicken recipe:
*In a large saucepan, add the chicken stock and boil over medium heat.
*In a mixing bowl, whisk together milk & flour until the flour is dissolved.
*Slowly pour the milk mixture into the boiling chicken stock and whisk. Once the milk mixture is added, whisk in the seasoning mixture.
*Reduce heat to medium and bring to low boil, stirring constantly for about 3 minutes.
*Once it’s thickened, stir and remove from heat. Set aside.
*In a large pot, combine the cream of chicken, chicken broth, remaining 2 juiced lemons, 2 cups of water and salt & pepper.
*Tear the baked chicken apart and add it to the pot.
*Simmer for 30-40 minutes.
*Cook the 2 cups of rice according to box. Add to the soup once cooked.
*Sprinkle with parsley flakes and serve.