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

  1. Mix the soup, water, lemon juice, mustard, garlic, and carrots in the Crock-pot slow cooker.

  2. Add chicken and turn to coat.

  3. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until done.

  4. Thicken sauce.

  5. Serve over noodles and sprinkle with parsley.

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