The following is a super quick and thrifty recipe that I quite enjoy. Yes, it involves cream of whatever soup. On the other hand, very easy, nice warm fall meal without being too much. I generally serve with white rice. From a recipe card in my great grandmother’s box. I confess that after browning, I toss it in the oven and bake at 350 instead of cooking over low heat. I am much better at baking than simmering on the stovetop. This a little saucy but not so much that the children look at it with suspicion.
Luscious Lemon Chicken
2 pounds chicken parts
2 tablespoons shortening
1 can Campbell’s Cream of Chicken Soup
1 tablespoon lemon juice (I tend to use 2 T. just because I like the extra lemony flavor)
1/2 teaspoon paprika
In skillet, brown chicken in shortening. Pour off fat. Stir in remaining ingredients. Cover cook over low heat 45 minutes or until tender. Stir occasionally. 4 servings.