Newlywed Lemon Chicken

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 3 (10 3/4ounce) 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.