This is one of those easy recipes that I find myself making when I need to go grocery shopping. I always have the ingredients on hand and my family always gobbles it up. Double win! You can literally dump it into the crock pot in the morning and have a nice, hot meal at dinnertime. I try to not cook very much with "cream of" anything--but this is one of those old standby recipes that we still love. The chicken gets really moist as it simmers in the crock pot with a subtle lemon flavor. You can modify the lemon herb seasoning to make it be as weak or as strong as you like. The sauce is then served over rice. Also--make sure you use the "McCormick" brand of lemon herb seasoning. We've tried different brands and it just doesn't turn out the same.
Lemon Herb Chicken from Melissa Bowen
4 chicken breasts (I like to use chicken tenders--they're extra moist)
1 can cream of chicken soup
1/2- 3/4 Tablespoon "McCormick" lemon herb seasoning
1/4 C butter
Melt butter and add to soup and seasoning mix. Pour half into crock pot. Add chicken and pour over remaining soup mixture. Cook 5 hours on LOW in crock pot. Serve over rice.
Tips: I use the 98% fat free cream of chicken with no difference in taste. I've also eliminated the butter for a lower fat version and still had it turn out great. It might make the chicken slightly less moist but not too noticeably, though.