Recipe by angelfan
This is very quick to make, can be microwaved, as well.
Top Review by Annacia
This makes a nice family meal and I would likely make it again as DH really enjoyed it. Next time I would brown the chicken before putting it in the oven. That would make the chicken look more appealing and cut down on baking time. It took and hour to cook the bird through and with that time it was done but still on the moist and tender side. We really didn't notice the lemon and if it was tasted at all it was just a very mild accent that was hard to distinguish. I added some finely minced onion over the top of the chicken before adding the soup. I should also say that I used 1/4 cup of water and even using 1/2 the ask for water the gravy was still thin. The only liquid I would use in the future would be the juice of two lemons. The one thing that took any time was cutting up the bird and if you buy chicken pieces this will be one of the easiest dinners that you'll ever make.
- 1 cut up chicken or 6 chicken breasts
- 1 can cream of mushroom soup
- 1⁄2 cup water
- 1 lemon, juice of
- salt and pepper