- 1 forty-six ounce can of chicken broth
- 1 ten-and-three-fourth ounce can of condensed cream of chicken soup
- 1 Cup uncooked rice
- 2 Cups diced cooked chicken
- 1/4 Cup fresh lemon juice
- 1/2 Teaspoon lemon rind
In a five-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well-blended.
Stir in rice, chicken, lemon juice, and rind.
Bring mixture to a boil.
Cover, then simmer for 15 to 20 minutes or until rice is tender.