Campbell’s Lemon Chicken
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 5 minutes
Cook time: 300 minutes
Serves 8 people
Categories: dinner
Ingredients
- 2 cans (10 3/4 ounces each) Campbell's Cream of Chicken or 98% fat Free cream of chicken soup
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons garlic powder
- 8 large carrots, thickly sliced
- 8 boneless chicken breast halves
- 8 cups hot cooked egg noodles
- Chopped fresh parsley
Directions
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Mix the soup, water, lemon juice, mustard, garlic, and carrots in the Crock-pot slow cooker.
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Add chicken and turn to coat.
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Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until done.
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Thicken sauce.
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Serve over noodles and sprinkle with parsley.