Prep 15 mins
Cook 2 hrs
The name is misleading...not your average lemon chicken. My neighbor brought this to us before the birth of our daughter. Great to freeze and so tender and yummy.
- 8 large chicken pieces, w/ bones but i am sure boneless would work just as well
- 26 ounces cream of mushroom soup
- 3 tablespoons lemon juice
- 2 tablespoons basil
- 1 teaspoon salt
- Preheat oven to 350.
- Put all ingredients in a plastic zip-loc bag and mix thoroughly.
- Pour contents into 13x9in baking dish.
- Bake for 1 1/2-2hrs.
- Serve over hot rice.
tasty, My family liked it.
The chicken/sauce was very good poured over rice. As it baked, the sauce got very thin, which wasn't a problem when it was mixed with the rice. However, it would be difficult to eat if there isn't something to soak up the sauce.
This is very good!!! What a nice combination of ingredients that blended well together. I didn't mix everything in a plastic bag. I mixed the mayo mixture it in a small bowl and then I put some of the soup mixture in the bottom of my baking dish, put the chicken on top of that, and put the rest of the soup mixture on top of the chicken. It was easy to make. I used 2 meaty chicken thighs instead of breasts. I cut the soup mixture in half. It smelled really good while it was baking. My apartment still smells like it this morning!! :) I will definitely be making this again. Thanks for sharing your great recipe!! Made for the Fall'07 PAC game.