Ingredients
1 cup of white rice cooked
2 can’s of Campbell’s Cream of Chicken soup
2 cans that the soup was in of milk (I use 2%)
1 fresh lemon (juice and zest)
Preparation
In a saucepan add the soup and then fill the cans with milk so you have equal parts of soup and milk. Wisk them together and then add the zest of the lemon and all the juice you can squeeze out of the lemon. Bring to a boil and serve
