Mardi Gras Chicken Liver
|Condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Frozen chicken livers||8 Ounce, frozen (1 Package)|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
Cook livers, onion, and celery in butter in covered skillet until tender.
Add soup, parsley, water, and lemon juice.
Heat; stir now and then.