November 30, 2010

Easy Chicken With Almonds

Crockpot chicken with lemon juice and mayonnaise, along with celery and an almond topping.Yummy!


•4 to 6 chicken breast halves, washed, skin removed
•1 can (10 3/4 oz) cream of chicken soup
•1 tablespoon lemon juice
•1/3 cup mayonnaise
•1/2 cup thinly sliced celery
•1/4 cup finely chopped onions
•1/4 cup drained chopped pimiento
•1/2 cup slivered or sliced almonds
•chopped fresh parsley, optional

To Make:

Arrange chicken breasts in the bottom of the slow cooker. In a bowl combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender (boneless chicken breast halves will take less time than bone-in). Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds and parsley, if desired. Serve with hot cooked rice and steamed broccoli.

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