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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is from the book, Church Suppers. From the Author: The recipe works great in a crock-pot. Cook for 4-6 hours on the high setting or for 8-10 hours on the low setting. Ingredients:
3 (10 3/4 ounce) cans condensed golden mushroom soup (3-4 cans) |
2 teaspoons paprika |
1/2 teaspoon salt |
1/2 teaspoon lemon pepper |
3/4 teaspoon tarragon, crushed between fingers |
6 tablespoons lemon juice (less for less tangy and tart sauce) |
2 lbs chicken pieces (fillets or nugget-size pieces work well) |
lemon slice |
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the soup, paprika, salt, lemon pepper, tarragon and lemon juice.
3. Spread a small amount of the mixture on the bottom of a casserole dish to prevent the chicken from sticking.
4. Arrange the chicken pieces in the casserole.
5. Pour the remaining mixture over the chicken.
6. Cover with a lid or foil.
7. Bake for 1 hour.
8. Before serving, cut the lemon into 1/4 slices.
9. Make a cut halfway through the lemon circle.
10. Twist in opposite directions at the slit, 180 degrees.
11. Garnish.
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