Newlywed Lemon Chicken

• 3 (10 3/4 ounce) cans condensed golden mushroom soup (3-4 cans)
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• 3/4 teaspoon tarragon, crushed between fingers
• 6 tablespoons lemon juice (less for less tangy and tart sauce)
• 2 lbs chicken pieces (fillets or nugget-size pieces work well)
• lemon slice

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the soup, paprika, salt, lemon pepper, tarragon and lemon juice.
3. Spread a small amount of the mixture on the bottom of a casserole dish to prevent the chicken from sticking.
4. Arrange the chicken pieces in the casserole.
5. Pour the remaining mixture over the chicken.
6. Cover with a lid or foil.
7. Bake for 1 hour.
8. Before serving, cut the lemon into 1/4" slices.
9. Make a cut halfway through the lemon circle.
10. Twist in opposite directions at the slit, 180 degrees.
11. Garnish.

condensed golden mushroom soup, paprika, salt, lemon pepper, tarragon, lemon juice, chicken, lemon slice

Taken from www.food.com/recipe/newlywed-lemon-chicken-181594 (may not work)