Recipe by Campbell's Kitchen
"Sauteed chicken breasts simmer quickly in a tangy lemon cream sauce featuring Campbell's® Healthy Request® Condensed Cream of Chicken Soup. "
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Vegetable cooking spray
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Cream of Chicken Soup
chopped red pepper or green pepper
chopped fresh parsley
Ohmigosh this is fabulous! It is so easy and has that homemade comfort food factor--perfect for a cold night. I used the juice of a whole lemon (about 4 times the amount called for) and left out the peppers. Instead of cooking it on the stovetop, I put it in the oven in a covered casserole dish for about an hour at 325. I doubled the water called for to increase the sauce, and served it with steamed broccolli and plain brown rice. The sauce made a fabulous gravy for the rice. My husband called this a home run!
I would give this one or two stars as the recipe is written. I gave it three stars after I added some additional seasoning as others suggested. As written, it seemed very bland. I seasoned my chicken breasts and also added additional seasoning to the lemon sauce. I am not a huge fan of soup based sauces but my husband liked it. Next time, I will definitely use fresh lemon juice and grate some lemon zest to go in the sauce.
This was good! I used boneless, skinless chicken thighs. My husband suggested the addition of some other veggies and then serve it over a bed of rice. I think next time I'll try that.
This was so easy to make and delicious. My very picky 2 yr old even cleared his plate. I made few changes because I didn't have fresh parsley so I used dry parsley flakes and I doubled the lemon juice. My Husband said it is his new favorite chicken dish. Thank you for this recipe.
Really enjoy this recipe... have made it a few times and have finally taken some advice and some of my own tweaks to make it even better. I use double the lemon juice, add a teaspoon and a half of Italian seasoning, a T of honey (makes it the BEST), and a pinch of red pepper flakes for another layer of flavor... Its quite a few additions but surely all things everyone has already in their kitchen
I took the advice of a couple other reviews and used the juice of a whole lemon. Served with wild rice and crusty french bread for dipping - this was a big hit with the boyfriend!
Great recipe. We enjoyed this dish for dinner tonight and found it to be very tasty. I did not have fresh lemons so I did not add the lemon slices. I did, though, double the lemon juice and water that I added. I did not have fresh parsley but the dried I had on hand was fine. I also added some chopped up onions in addition to the green peppers. The sauce spooned over the side of brown rice was delicious. I baked the chicken for 45 minutes at 350 degrees after first browning the chicken on the stop top. I'm sure this would be just as good in a crock pot.
This did not taste all that much like lemon, as 1 tablespool of lemon juice can only go so far, but other than that was amazing! very rich and comforting taste. My family dipped break in the sauce and wiped their plates clean!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Savory Lemon Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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