This recipe is large. I usually halve it for my family. I got this recipe from my aunt.
10-16 chicken breasts (I like to use the tenders--but be aware they seem to cook faster)
2 Cans cream of chicken soup
1 Cup milk
1/2 cube melted butter/margarine (I have made it with half this amount and it seemed fine)
2 T lemon herb/lemon pepper seasoning
Mix soup, milk, and butter (I usually do it right in the crockpot). Add seasoning. Brown chicken (I just stick in the individually frozen chicken breasts) and put in pot. Cook on high 4-5 hours.
Optional: Right before serving add some fresh lemon slices and slivered almonds into the sauce.
Serve over rice or noodles.
1 comment:
Oh yeah, I remember when she made this. I liked it, and I don't usually like lemon chicken. So, yeah.
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